OCEANS 97 SHRIMP PATE QUESADILLAS
1, 5 ounce can Oceans 97 New Orleans BBQ Shrimp Pate (or your favorite flavor)
3 cups Monterey Jack cheese, shredded
8, 8” flour tortillas
2 tablespoon + 2 teaspoon olive oil, divided
1 large onion, slices into thin rings
1 red bell pepper, chopped
1 jalapeno chopped
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon sugar
Sour cream (on the side)
Chopped cilantro leaves, for garnish
Pico de Gallo:
1 pint grape tomatoes, quartered
1 small sweet onion, chopped
1 jalapeno, minced
¼ cup cilantro, chopped
1 teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
juice of one large lime
2 teaspoon sugar
Combine the shrimp pate and 2 cups of the shredded shredded cheese in a medium bowl and mix until well combined. Divide this mixture into 4 parts and spread evenly on 4 of the tortillas. Set aside.
Heat 2 tablespoons of the olive oil in a large deep skillet over medium heat and add the onions, red pepper, and jalapeno to the skillet. Sauté, stirring frequently until soft and fragrant. Reduce the heat to low and add the salt, pepper, and sugar to the pan. Cook for 10-12 minutes, stirring frequently until the onions are golden and caramelized. Remove from pan.
To the same pan, over medium heat, add about ½ teaspoon of the remaining olive oil and one of the remaining tortillas (without the pate mix). Top with ¼ cup of the remaining cheese and ¼ of the onion mixture. Then top with one of the pate covered tortillas, pate-side down. Press lightly with the spatula to ensure all of the ingredients adhere inside the quesadilla. Let cook for 2-3 minutes until the bottom is toasty brown. Gingerly flip with the spatula and toast the other side. Remove and place on a foil-lined cookie sheet and place in 325-degree oven to keep warm while you prepare the remaining tortillas.
To make the pico de gallo, combine all of the ingredients in a small bowl and mix well. This can be made in advance for flavors to meld while you prepare the quesadillas.
Serve the quesadillas, toasty warm. Cut into quarters and serve with pico de gallo and sour cream on the side. Garnish with chopped cilantro.