|
1. Marinate the prawns with the chopped garlic, olive oil, cayenne pepper, salt and tequila for two hours.
2. Place the prawns on a barbecue and cook them for 1-1/2 minutes on each side or until pink and opaque.
3. Mix the Ricotta cheese with the roasted garlic, salsa, cilantro and chili powder.
4. Cut the roasted red bell peppers, the roasted poblano peppers, and the sundried tomatoes into julienne strips.
5. Spread the Ricotta mixture on 1/2 the tortilla.
6. Cut the tiger prawns in half lengthwise and place 4 of the halves across the bottom 1/3 of the tortilla.
7. Put about one tablespoon of each of the red bell pepper and the poblano pepper along with 1 teaspoon of the sun dried tomatoes on top of the prawns.
8. Top this off with a good portion of shredded pepper jack cheese.
9. From the bottom, fold up the tortilla on itself to make a 1-1/2" to 2" flattened roll.
10. Put to the side ten tortillas until they are filled. You can make these a few hours ahead of time.
11. Grill the quesadillas on each side for 2 minutes on a hot barbecue or until the cheese is melted.
12. Cut into four even pieces and serve hot with green salad, rice and beans.
|
