Shrimp, Poblano Quesadillas

• 2 poblano peppers, roasted
• 1 tablespoon olive oil
• 1/2 lb shrimp
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 3/4 tablespoon flour
• 1/8 teaspoon cayenne pepper
• 1/4 cup half-and-half
• 3/8 cup milk, 1
• 3/8 cup asadero cheese, chunks
• 1/4 yellow pepper, chopped
• 1/4 cup cilantro leaf
• 1 tablespoon lime juice
• 2 flour tortillas, 8 inch

1. Remove seeds from the roasted peppers.
2. Heat oil in a large skillet over med. high heat. Add shrimp and salt.
3. Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
4. Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
5. Add flour and cayenne, cook 1 minute.
6. Whisk in half and half, then milk and cook 2 minutes.
7. Remove from heat add half of the cheese and stir to melt.
8. Divide into half.
9. Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
10. Heat a flat griddle.
11. On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
12. Place a layer of roasted pablanos over the cheese mixture.
13. Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
14. Fold over the blank half of the tortilla over the stuffing.
15. Place onto heated, oiled griddle for 3-4 minutes until crisp.
16. Turn over and another 3-4 minutes on the other side.
17. Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.

peppers, olive oil, shrimp, salt, garlic, flour, cayenne pepper, milk, asadero cheese, yellow pepper, cilantro leaf, lime juice, flour tortillas

Taken from www.food.com/recipe/shrimp-poblano-quesadillas-409075 (may not work)