Grilled Chipotle Shrimp Quesadilla

INGREDIENTS

• 1 ½ lbs. 51-60 Shrimp, marinated in chipotle powder, lime zest and avocado oil
• 3 cups Monterey Jack cheese
• 4 cups Shredded red cabbage, salted for 20 minutes, drained and squeezed dry
• 6 each Don Pancho 12” Red Chipotle Tortillas

Cauliflower Jalapeño Escabeche

• 1 Tbsp Kosher salt
• 3 Tbsp Sugar
• 2 ½ cup Apple cider vinegar
• 1¾ cup water
• 1 Red onion, julienne
• 4 cups Cauliflower, cut into ½” pieces
• 3 Jalapeño peppers, thinly sliced
• ¾ tsp Coriander seed, whole
• 10 each Black peppercorns, whole
• 2 Bay leaves
• ½ tsp Fennel seed
• ½ tsp Cumin seed

Per Quesadilla

• 1 Don Pancho 12” Red Chipotle Tortilla
• 2/3 cup Monterey Jack cheese, shredded
• ½ cup Red cabbage, salted and squeezed dry
• 14 each 51/60 shrimp, grilled 
• 2 oz ramekin Cauliflower-Jalapeño Escabeche 

DIRECTIONS

1. For Cauliflower Jalapeño Escabeche,  heat the sugar, salt, cider vinegar, and water to boil in a medium saucepan.
2. Pour the prepared brine over the red onion, cauliflower, jalapeños, and spices into a 2-quart container. 
3. Refrigerate escabeche for at least one hour before using.
4. Shred and prepare red cabbage by salting liberally with kosher salt (2-3 Tbsp) to draw out moisture and letting sit for 20 minutes before squeezing dry with a clean kitchen towel.
5. Heat grill to 375°F.
6. Season shrimp with kosher salt and grill on both sides, set aside and keep warm.
7. Heat griddle to 350°F.
8. For each quesadilla, place a Don Pancho Red Chipotle Tortilla on griddle and cover with cheese, shredded cabbage, and shrimp.
9. Cook for 3-4 minutes until the tortilla is golden brown and the cheese is melted.
10. Cut the quesadilla into thirds and serve with the cauliflower escabeche.