Ingredients: |
Ingredients: Flour Tortillas - large Cheese - Queso Fresca (a Mexican Cheese) and/or 1 or 2 packages of "4 Grated Mexican Cheeses" 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.
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Directions: |
Directions: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. |