Spicy Southwestern Pepper Lime Shrimp Quesadilla

• 3 qt. KRAFT Ranch Dressing (FS)
• 2 Tbsp. chipotle chile pepper (powdered)
• 3 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 3 cups lime juice
• 192 each shrimp (16 to 20 count), cleaned Safeway 1 lb For $8.99 thru 02/09
• 3 gal. Monterey Jack cheese, shredded
• 3 qt. tomatoes, finely chopped
• 3 cups red onions, finely chopped
• 3 cups cilantro, chopped
• 48 each spinach and herb-flavored flour tortillas (12 inch)

1. Beat dressing and chipotle pepper in large bowl (or small bowl for trial recipe) with wire whisk until well blended.
2. Cover and refrigerate until ready to use.
3. Combine barbecue sauce and lime juice in large saucepan (or small saucepan for trial recipe).
4. Bring to boil on medium-high heat.
5. Reduce heat to low; simmer 15 min.
6. (or 5 min.
7. for trial recipe) or until slightly thickened, stirring occasionally.
8. Keep warm until ready to use.
9. Grill shrimp over high heat until shrimp turn pink.
10. Remove from grill.
11. Chop shrimp into 1/2-inch pieces.
12. Add to barbecue sauce mixture; toss to coat.
13. For each serving: Sprinkle 1 cup of the cheese onto bottom half of 1 of the tortillas; top with 3 oz.
14. of the shrimp, 1/4 cup tomato and 1 Tbsp.
15. each onion and cilantro.
16. Fold tortilla in half to enclose filling.
17. Place on greased flat-top griddle; cook 1 to 2 min.
18. on each side or until golden brown on both sides.
19. Cut into 4 wedges; arrange on serving plate.
20. Serve with 2 oz.
21. of the dressing mixture in a small souffle cup on the side.

dressing, chile pepper, open, lime juice, shrimp, cheese, tomatoes, red onions, cilantro, flour tortillas

Taken from www.kraftrecipes.com/recipes/spicy-southwestern-pepper-lime-shrimp-quesadilla-97724.aspx (may not work)