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Makes 6 servings 6 small flour tortillas 6 ounces Cabot Habanero Cheddar, grated 12 ounces cooked shrimp, halved lengthwise or diced 4 green onions, chopped Salt and ground black pepper to taste Cabot Sour Cream Whole sprigs cilantro and lime wedges for garnish 1. Lightly oil small skillet and place over medium heat. Place first tortilla in skillet until heated through, about 30 seconds per side. 2. On one half of the tortilla, place one-sixth of cheese, followed by one-sixth of shrimp and green onions. Fold in half, pressing to seal. Cover to keep warm and set aside. Repeat with remaining tortillas. 3. Serve with slaw and salsa (see recipes below). Mound slaw in center of large platter and arrange tortillas around outside. Garnish with cilantro sprigs and lime wedges. Serve salsa and sour cream separately in small bowls. Slaw 1 small head green cabbage, shredded 1 carrot, peeled and grated 1-2 jalapeno peppers, finely chopped 1 tablespoon salt 1-1/2 cups cider vinegar 2 tablespoons sugar 1 bunch fresh cilantro, chopped 1. In large bowl, combine cabbage, carrots, jalapenos and salt. 2. In saucepan, heat vinegar with sugar, stirring to dissolve sugar; pour cider mixture over slaw and toss together well. Add cilantro and toss again. Salsa 3 medium tomatoes 1 small red onion, diced 1 bunch green onions, chopped 1 bunch fresh cilantro, chopped Juice of 2 limes 1 tablespoon salt, or more to taste 1. Cut tomatoes in half crosswise and gently squeeze out and discard seeds. Dice tomato, combine in bowl with remaining ingredients and stir together gently. Recipe courtesy of Chef Greggory Hill Nutrition Analysis
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Shrimp and Habanero Quesadillas With Slaw And Salsa