Shrimp and Tomatillo Quesadillas

• red bell peppers↗2
• medium shrimp↗1 lb

  uncooked, peeled and deveined

• vegetable oil↗1 tablespoon

  plus

• vegetable oil

  for brushing tortillas

• flour tortillas6

  9-inch or 6 10-inch

• fresh cilantro3⁄4 cup

  chopped

• jalapeno jack cheese2 cups

  packed grated

• sharp cheddar cheese1 cup

  packed grated

• tomatillos6

  medium, husked and thinly sliced

Step-by-step instructions

1. 1

   Char bell peppers over gas flame or in broiler until blackened on all sides.

2. 2

   Remove from heat, enclose in paper bag and let stand 10 minutes.

3. 3

   Peel and seed, then cut into 1/4-inch strips.

4. 4

   Set aside.

5. 5

   Preheat broiler.

6. 6

   Toss shrimp with 1 tablespoon oil and place on baking sheet.

7. 7

   Broil shrimp until just opaque in center, about 2 minutes.

8. 8

   Cut shrimp in half lengthwise.

9. 9

   Set aside.

10. 10

    Preheat oven to 400°F Brush 2 baking sheets with oil.

11. 11

    Place 2 tortillas on 1 baking sheet.

12. 12

    Place 1 tortilla on second baking sheet.

13. 13

    Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.

14. 14

    Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.

15. 15

    Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.

16. 16

    Top with remaining 3 tortillas, pressing lightly to adhere.

17. 17

    Brush tops of tortillas with oil.

18. 18

    Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.

19. 19

    Cut each quesadilla into 6 wedges and serve.