Grilled Quesadillas w/ shrimp, sweet corn & Jalapeño Pesto...by Bobby Flay

Jalapeño Pesto 6 jalapeño chiles, roasted, peeled, seeded, and chopped [warning: it's mega hot - use less if necessary] 2 c. fresh cilantro leaves 2 cloves garlic, chopped 2 T. pine nuts ½ c. olive oil Salt and freshly ground black pepper

Directions: Combine the jalapeños, cilantro, garlic and pine nuts in a food processor and process until smooth.  With the motor running, slowly pour in the oil and blend until emulsified.  Season to taste with salt and pepper. Quesadillas 3 ears corn (or 3 c. corn kernels) 12  6 inch corn tortillas 2 c. grated Monterey Jack cheese 1 c. grated white cheddar cheese 1 sweet onion, thinly sliced into rounds 2 T. finely chopped fresh thyme leaves Salt and freshly ground black pepper Olive oil 16 shrimp, shelled and deveined

Directions:

Brush shrimp w/ olive oil, salt and pepper, & fry in non-stick skillet just until pink.

Sauté the sweet onion slices until softened.

Mix onions, corn, cheeses and thyme. 

Divide evenly to top 8 tortillas. 

Stack one on top of another and top with remaining 4 tortillas.   

Grill both sides in hot non-stick skillet until cheeses are melted & tortillas are browned and crisp.

Cut into quarters.  

Top each quarter with 1 T. jalapeno pesto and a grilled shrimp. A Bobby Flay recipe.