Shrimp on the Barbie

Shrimp on the Barbie
24 medium raw peeled shrimp
¼ cup barbecue sauce
1 cup diced zucchini
1 cup fresh or frozen corn
3 green onions, tops included, thinly sliced
1 tablespoon butter
6 ounces fontina cheese, grated
2 ounces Jarlsberg cheese, grated
8 (9 to 10 inch) flour wheat tortillas


1. Thread shrimp onto skewers and brush with a little barbeque sauce. Grill over high heat for 1 to 2 minutes on each side, or until just opaque and lightly browned. Remove from grill. Let shrimp cool and then slice in half lengthwise, creating two thin half-moons.

2. Sauté all vegetables in a skillet in butter over medium-high heat until cooked through and moisture has evaporated, about 3 to 5 minutes.

3. Toss cheeses together in a bowl. Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Spread a layer of shrimp over cheese, covering entire surface. Sprinkle ½ cup vegetables over top, followed by another 1/3 cup cheese.

4. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Place on a grill over low heat, close cover, and cool 1 to 2 minutes, checking frequently until bottom tortilla is crisp and browned.

5. Turnover, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Makes 4 to 6 servings
Thai Peanut
1 (2 pound) rotisserie chicken
2 tablespoons grated ginger
1 teaspoon Tabasco or cayenne pepper sauce
½ cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
8 (9- to 10-inch) flour or wheat tortillas
8 ounces Monterey Jack cheese, grated
½ cup thinly sliced green onions
½ cup diced roasted salted peanuts
½ cup chopped cilantro


1. Remove meat from chicken, cutting into small pieces as you go, discarding skin and bones. Mix together ginger, hot sauce, peanut butter, soy sauce, and lime juice. Stir into chicken.

2. Lay 4 tortillas on the counter and spread ¼ cup cheese over each. Spread 1 cup chicken over cheese. Sprinkle some onions, peanuts, and cilantro over cheese. Spread another 1/3 cup cheese over the top.

3. Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

4. Turnover, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Makes 4 to 6 servings
Caprese Style
4 large ripe tomatoes, sliced into 1/4 inch slices
1 tablespoon salt
8 (9- to 10-inch) flour, wheat, or sun-dried tomato tortillas
4 ounces Monterey Jack cheese, grated
1 large bunch basil
4 ounces fresh mozzarella, thinly sliced


1. Lay tomato slices in a single layer on paper towels. Sprinkle with salt. Let stand 20 minutes and the pat dry with more paper towels.

2. Lay 4 tortillas on the counter. Spread about 2 tablespoons Monterey Jack cheese over each. Spread basil leaves and tomato slices over top. Lay mozzarella slices over top, covering entire surface. Sprinkle another 2 tablespoons Monterey Jack over top.

3. Slide one of the cheese -covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and brown.

4. Turnover, cover, and cook 1 to 2 minutes more, or until; lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Makes 4 to 6 servings

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