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
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 6|
|Calories from Fat: 557 (61%)|
|Amt Per Serving||% DV|
|Total Fat 61.9g||83 %|
|Saturated Fat 35g||175 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 177.8mg||55 %|
|Sodium 1066.8mg||37 %|
|Potassium 446.3mg||12 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 58.8g|
|Protein 28.3g||40 %|
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Calories per serving: 917
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