Shrimp And Tomatillo Quesadillas

• 2 red bell peppers
• 1 lb uncooked medium shrimp, peeled and deveined
• 1 tablespoon vegetable oil, plus
• extra vegetable oil, for brushing tortillas
• 6 9-inch flour tortillas or 6 10-inch flour tortillas
• 3/4 cup chopped fresh cilantro
• 2 cups packed grated jalapeno jack cheese
• 1 cup packed grated sharp cheddar cheese
• 6 medium tomatillos, husked and thinly sliced

1. Char bell peppers over gas flame or in broiler until blackened on all sides.
2. Remove from heat, enclose in paper bag and let stand 10 minutes.
3. Peel and seed, then cut into 1/4-inch strips.
4. Set aside.
5. Preheat broiler.
6. Toss shrimp with 1 tablespoon oil and place on baking sheet.
7. Broil shrimp until just opaque in center, about 2 minutes.
8. Cut shrimp in half lengthwise.
9. Set aside.
10. Preheat oven to 400u0b0F Brush 2 baking sheets with oil.
11. Place 2 tortillas on 1 baking sheet.
12. Place 1 tortilla on second baking sheet.
13. Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
14. Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
15. Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
16. Top with remaining 3 tortillas, pressing lightly to adhere.
17. Brush tops of tortillas with oil.
18. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
19. Cut each quesadilla into 6 wedges and serve.

red bell peppers, shrimp, vegetable oil, extra vegetable oil, flour tortillas, fresh cilantro, jack cheese, cheddar cheese

Taken from www.food.com/recipe/shrimp-and-tomatillo-quesadillas-108628 (may not work)