- 1 pound medium shrimp, peeled and deveined (about 20 to 25)
- 2 eggs
- 1 tablespoon coarse or kosher salt
- 1 teaspoon freshly ground pepper
- ½ cup shredded Jalapeño Jack cheese
- 16 6-inch flour or corn tortillas
- Vegetable oil for cooking
- Place shrimp in a food processor and purée roughly. Add eggs, salt, and pepper, and continue processing until purée is fairly smooth.
- Spoon shrimp purée into a bowl and fold in cheese. Mix until all ingredients are combined. Reserve.
- Using a 1½-inch cookie cutter, cut tortillas into small rounds.
- Place half of the tortilla rounds on a board or platter and spoon 1 tablespoon of shrimp mixture on each of the tortillas. Top with remaining tortilla rounds. (You now have small tortilla sandwiches.) Place quesadillas in refrigerator and chill for 30 minutes.
- Lightly oil a griddle or sauté pan, preferably with a nonstick surface. Cook quesadillas over low heat, turning until they’re crisp and golden on both sides.
- Using a slotted spatula, remove quesadillas from griddle or pan and drain on paper towels.