Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Saute peppers and onion in oil in skillet until tender, about 5 minutes. Stir in shrimp and coriander leaves. Brush 1 side of each of 6 tortillas with melted butter. Arrange buttered side down on baking sheet(s). Top each tortilla with equal amounts of shrimp mixture and cheese. Cover with remaining tortilla; lightly press down. Brush tops with butter. Bake 500F until lightly browned, about 5 minutes. Cut into quarters; arrange on 6 serving plates. For canapes, cut each quesadilla into 6 wedges. Serve with a bean and corn salsa or pico de gallo and shredded lettuce. Posted to EAT-L Digest - 15 June 96 Date: Sun, 16 Jun 1996 12:26:41 -0400 From: Cheryl Constantine Recipe By : Hotel del Coronado, San Diego, California (1994)
