Ingredients
1 can (28 ounces) diced tomatoes, drained1/2 cup chopped green onions1 can (4 ounces) chopped green chiles3 jalapeno peppers, seeded and chopped1 garlic clove, minced1 tablespoon minced fresh cilantro1 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon ground cuminQUESADILLAS1-1/3 cups shredded Mexican cheese blend1 can (4 ounces) chopped green chiles, drained1/2 cup chopped seeded tomato3 tablespoons sliced green onions1 package (8 ounces) frozen cooked salad shrimp, thawed4 flour tortillas (10 inches)1 tablespoon butter
Preparation
For salsa, place the first 9 ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside.
Sprinkle the cheese, chiles, tomato, onions and shrimp over half of each tortilla; fold over.
In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa.
