Yield: 4 quesadillas, 4 to 6 servings
Ingredients:
3 tablespoons olive oil
1 small red or green pepper, sliced
1/2 pound medium shrimp, (26-30 count)
1 teaspoon ground cumin
Salt and Pepper
8 (6-inch) flour tortillas
1 cup Fresh Tomato Salsa
1 cup Guacamole
1 cup Monterey Jack cheese, coarsely grated
Corn and Black Bean Salsa, recipe follows
Emeril Green for rest of recipe
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