Shrimp Quesadilla
 Recipe By     : Hotel del Coronado, San Diego, California (1994)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sandwiches
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      small         bell peppers, red, yellow, green -- finely diced
    1      small         red onion -- chopped
    2      tablespoons   olive oil
   24      medium        cooked shrimp -- coarsely chopped
    1      tablespoon    chopped fresh cilantro
   12                    flour tortillas -- 6-inch
    3      tablespoons   unsalted butter -- melted
   12      ounces        shredded Monterey jack cheese -- or
    6      ounces        pepper jack cheese -- low fat
    1 1/2  cups          Texas Caviar Salad -- commercially blended
 Saute peppers and onion in oil in skillet until tender, about 5 minutes.
 Stir in shrimp and coriander leaves.
 Brush 1 side of each of 6 tortillas with melted butter.  Arrange buttered
 side down on baking sheet (s).  Top each tortilla with equal amounts of
 shrimp mixture and cheese.  Cover with remaining tortilla; lightly press
 down.  Brush tops with butter.
 Bake 500F until lightly browned, about 5 minutes. Cut into quarters; arrange
 on 6 serving plates.  For canapes, cut each quesadilla into 6 wedges. 
 Serve with a bean and corn salsa or pico de gallo and shredded lettuce.
 Cooks notes: I've used a flat griddle, medium-high, to make 1 or 2 servings.
 My Favorite variation uses less cheese.  We spread drained Texas black-eyed
 pea salad in center of tortilla, top with cheese;  and top that with
 shredded seafood.
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 NOTES : Try this with crab meat!  With leftover chicken!
 Don't forget to cut animal fat whenever you can. Use olive oil spray or a
 butter-flavored canola oil instead of butter.
 from in S. Calif.