Flour Tortillas - large
Cheese - Queso Fresca (a Mexican Cheese)
and/or 1 or 2 packages of "4 Grated Mexican
1 lb. Raw Shrimp - peel
1 lb. Raw Scallops - cut in bite size pieces
Spinach - slice very thin (quite a bit)
Green Onions - chop in very small pieces
Cherry Tomatoes - cut in half
Olive Oil - 1 or 2 T.
Dressing - ingredients:
1/2 C. olive oil,
1/4 C. orange juice
1 C. packed chopped Cilantro stemmed
A touch of garlic salt or powder
Salt & Pepper to taste
White wine vinegar or plain white vinegar - to taste, but a little less than 1/4 cup.
Cut spinach, onions, tomatoes and put in refrigerator..
Put all ingredients for dressing in a blender or food processor and blend. Also put in refrigerator.
Crumble Queso Fresca . Other cheese will be grated.
Peel shrimp and cut up scallops.
Saute shrimp and scallops in olive oil about 3 min. or a bit less on each side (a nice golden color is nice). Remove seafood from skillet.
Put oven on broil w/ a rack close to the bottom of the oven rather than the top.
Put tortillas one at a time on a grill (no grease) - just heat on each side until warm and somewhat soft.
Arrange as follows:
Put one or two tortillas on a cookie sheet.
Cover tortilla with some of the cheeses.
Add some shrimp and scallops.
Drizzle some of the dressing over all of this.
Put in oven - watch carefully. When cheese just starting to melt, take out of oven.
Add spinach, tomatoes, onions and a bit more of the cheeses. Drizzle more dressing on the top.
Return to oven - watch carefully. When cheeses starting to melt & sides of tortilla turning a bit brown, remove from oven.
Serve open faced which is called an Open Faced Quesadilla.