Shrimp Quesadilla

Ingredients:

• 220 g Pepper Jack cheese
• 6 large unpeeled, vein-less shrimp
• Olive oil to drizzle
• 2 tablespoons mayonnaise
• 2 large wheat tortillas
• 1/4 cup chopped roasted bell pepper
• 1/4 cup chopped fresh cilantro leaves

Preparation:

1. Place the cheese in the freezer for about 45 minutes.
2. Meanwhile, preheat the oven to 200°C (400°F). Drizzle the shrimp with olive oil in a large bowl. Season with salt and pepper and toss to coat. Place on a baking sheet and bake, turning once, until cooked through, 7–9 minutes. When the shrimp are cool enough to handle, peel them. Cut each into thirds.
3. Heat a large skillet over medium heat. Grate the cheese coarsely. Spread 1 tablespoon of mayonnaise on one side of a tortilla. Place the tortilla, mayonnaise side down, in the skillet. Sprinkle half the cheese evenly over the entire surface of the tortilla, then reduce the heat to medium-low.
4. While the pan is heating, top one half of the tortilla with half the sliced ​​shrimp, half the roasted peppers, and half the cilantro, leaving the other half with just the cheese. Cook the quesadilla, being careful not to burn the bottom of the tortilla, until the cheese is almost melted, 3 to 5 minutes.
5. Remove the pan from the heat and carefully fold the quesadilla in half, placing the cheese side over the filling. Transfer the quesadilla to a plate and let cool for 5 minutes. Fry the second quesadilla in the same manner. Slice into wedges before serving.