Shrimp & Corn Quesadilla With Chimichurri Dipping Sauce

• 1/2 cups Chopped Fresh Cilantro
• 3 cloves Garlic
• 3 Tablespoons Nonfat Greek Yogurt
• 1/2 teaspoons Pepper
• 1/4 teaspoons Sea Salt
• 1/2 whole Jalapeno (seeds Removed)
• 1/2 pounds Shrimp, Peeled And De-veined
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon Olive Oil
• 6 whole Corn Tortillas
• 1/2 cups Pepper Jack Cheese
• 1/2 cups Cilantro, Chopped
• 1 ear Corn, Roasted, And Kernels Cut Off The Cob
• 2 whole Radishes, Sliced
• 1 cup Zuchinni, Sliced And Cooked Your Preferred Way
• 1/2 cups Cheddar Cheese
• 1/4 cups Cojita Cheese

1. In food processor combine all ingredients for chimichurri sauce.
2. Process well and set aside.
3. Toss shrimp with the Old Bay seasoning.
4. In a large cast iron skillet over high heat heat 1 teaspoon olive oil.
5. Add shrimp to the skillet.
6. Sear 2 minutes on 1st side.
7. Flip, and cook another 1-2 minutes until shrimp are opaque.
8. Remove shrimp from skillet and cut into bite-size pieces.
9. Wipe out the same skillet.
10. Over medium heat spray with cooking spray and lay down 1 tortilla.
11. Sprinkle tortilla with pepper jack cheese, shrimp, cilantro, corn kernels, radishes, zucchini, and top with cheddar cheese and cojita cheese.
12. Place another tortilla on top and give it a little spray of cooking oil.
13. Cook quesadilla about 3 minutes per side, or until golden brown and cheese is melted.
14. Repeat process for remaining quesadillas.
15. Cut into 4 pieces and serve with chimichurri sauce.
16. Enjoy.

fresh cilantro, garlic, yogurt, pepper, salt, shrimp, olive oil, corn tortillas, pepper, cilantro, kernels, zuchinni, cheddar cheese, cojita cheese

Taken from tastykitchen.com/recipes/main-courses/shrimp-corn-quesadilla-with-chimichurri-dipping-sauce/ (may not work)