Cheese Quesadilla’s with Garlic Prawns and Goat Cheese

Ingredients: Ten large flour tortillas, Twenty large prawns, shelled & deveined; Two teaspoons minced garlic, Two tablespoons olive oil, One half teaspoon ground cayenne pepper, One ounce Tequila, One tablespoon of fresh lime juice, One teaspoon salt, Two tablespoons of butter, Three quarters cup Ricotta and three quarters cup goat cheese, One half cup of Chez Pablo’s Salsa Fresca, One half cup chopped fresh cilantro, One tablespoon Chipotle Chili powder, One large head garlic, roasted, Eight ounces jalapeno pepper-jack cheese, grated; Three large red bell peppers, roasted; Four large Poblano peppers, roasted or whole Ortega chili’s, One half cup sun dried tomatoes in oil.

Preparation: • Marinate the prawns with the chopped garlic, olive oil, cayenne pepper, salt, lime juice and tequila. Sauté prawns in two tablespoons of butter for about one and half minutes on each side or until pink and opaque. Mix the Ricotta & Goat cheeses into a spread with the roasted garlic, salsa, cilantro and chili powder. Cut the roasted red bell peppers, roasted Poblano peppers, and dried tomatoes into julienne strips. Spread the Ricotta mixture on 1/2 the tortilla. Cut the prawns in half lengthwise and place 4 halves across the bottom one third of the tortilla. Add about a tablespoon each of the red bell and Poblano peppers, and one teaspoon sun dried tomatoes on top of the prawns. Top this off with a generous amount of shredded pepper- jack cheese. From the bottom, fold up the tortilla on itself to make a one and a half inch to two inch flattened roll. Set aside until all ten tortillas are filled. In a large pan sauté on each side for two minutes or until the cheese is melted. Cut into four even pieces and serve hot with green salad, rice and beans.