Grilled Quesadillas w/ shrimp, sweet corn & Jalapeño Bobby Flay

Jalapeño Pesto
6 jalapeño chiles, roasted, peeled, seeded, and chopped [warning: it's mega hot - use less if necessary]
2 c. fresh cilantro leaves
2 cloves garlic, chopped
2 T. pine nuts
½ c. olive oil
Salt and freshly ground black pepper




Combine the jalapeños, cilantro, garlic and pine nuts in a food processor and process until smooth.  With the motor running, slowly pour in the oil and blend until emulsified.  Season to taste with salt and pepper.


3 ears corn (or 3 c. corn kernels)
12  6 inch corn tortillas
2 c. grated Monterey Jack cheese
1 c. grated white cheddar cheese
1 sweet onion, thinly sliced into rounds
2 T. finely chopped fresh thyme leaves
Salt and freshly ground black pepper
Olive oil
16 shrimp, shelled and deveined


Brush shrimp w/ olive oil, salt and pepper, & fry in non-stick skillet just until pink.
Sauté the sweet onion slices until softened.
Mix onions, corn, cheeses and thyme.
Divide evenly to top 8 tortillas.
Stack one on top of another and top with remaining 4 tortillas.
Grill both sides in hot non-stick skillet until cheeses are melted & tortillas are browned and crisp.
Cut into quarters.
Top each quarter with 1 T. jalapeno pesto and a grilled shrimp. A Bobby Flay recipe.