Shrimp and Jalapeno Jack Cheese Quesadillas

• 1 pound medium shrimp, peeled and deveined (about 20 to 25)
• 2 eggs
• 1 tablespoon coarse or kosher salt
• 1 teaspoon freshly ground pepper
• 1/2 cup shredded Jalapeno Jack cheese
• 16 6-inch flour or corn tortillas
• Vegetable oil for cooking

1. Place shrimp in a food processor and puree roughly.
2. Add eggs, salt, and pepper, and continue processing until puree is fairly smooth.
3. Spoon shrimp puree into a bowl and fold in cheese.
4. Mix until all ingredients are combined.
5. Reserve.
6. Using a 1 1/2-inch cookie cutter, cut tortillas into small rounds.
7. Place half of the tortilla rounds on a board or platter and spoon 1 tablespoon of shrimp mixture on each of the tortillas.
8. Top with remaining tortilla rounds.
9. (You now have small tortilla sandwiches.)
10. Place quesadillas in refrigerator and chill for 30 minutes.
11. Lightly oil a griddle or saute pan, preferably with a nonstick surface.
12. Cook quesadillas over low heat, turning until theyre crisp and golden on both sides.
13. Using a slotted spatula, remove quesadillas from griddle or pan and drain on paper towels.

shrimp, eggs, coarse, freshly ground pepper, jack cheese, flour, vegetable oil

Taken from www.cookstr.com/recipes/shrimp-and-jalapentildeo-jack-cheese-quesadillas (may not work)