Field Greens with Quesadilla "Croutons"
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
3 tablespoons olive oil
3 tablespoons vinegar
1 tablespoon lime juice
1/2 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon ground red pepper
8 cups torn mixed greens
2 tablespoons chopped tomatoes
2 tablespoons chopped tomatillos or green pepper
1-1/2 cups shredded Mexican cheese, such as Queso Anejo, Queso Blanco, or Ancho Chili Caciotta
1-1/2 cups shredded Monterey Jack cheese (6 ounces)
8 8-inch flour tortillas or whole wheat flour tortillas
Ground cumin
2 Roma tomatoes, thinly sliced
1 cup frozen, peeled, cooked tiny shrimp
2 large poblano peppers, seeded and finely chopped
1 small onion, finely chopped
Nonstick spray coating
Recipe
1. In a screw-top jar combine the olive oil, vinegar, lime juice, thyme, salt, and ground red pepper. Cover and shake well. Place greens in a large bowl; toss with dressing, chopped tomatoes, and tomatillos. Arrange greens on 8 plates. Set aside.
2. Using half of the shredded cheese, divide evenly over 4 of the tortillas; sprinkle lightly with cumin. Layer with tomato slices, shrimp, poblano pepper, and onion. Top with the remaining cheese and tortillas.
3. Spray nonstick coating in heavy skillet or griddle; place over medium heat. Cook each quesadilla 2 minutes or until golden. Turn carefully. Cook 2 minutes more or until cheese melts and bottom is golden. Repeat with remaining quesadillas.
4. Cut each cooked quesadilla into 6 wedges. Arrange 3 wedges on top of each plate of greens. Makes 8 main-dish servings
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