Shrimp Quesadillas With Cajun Remoulade - cooking recipe

Ingredients

1/2 lb shrimp, peeled and deveined
4 flour tortillas, 10 inch
2 tablespoons olive oil
2 tablespoons cajun seasoning, plus (or Creole)
1 teaspoon cajun seasoning, divided use
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon juice
1 teaspoon Tabasco sauce
1/4 cup cilantro
1/2 teaspoon salt
1/4 cup diced green chilis (or poblano)
1 cup shredded four-cheese Mexican blend cheese

Preparation

Preheat oven to 425 degrees.
Make cajun remoulade by mixing mayonnaise with 2 Tbsp.
cajun seasoning, Worcester sauce, cayenne pepper, lemon juice, and Tabasco.
Refrigerate for 30 minutes.
Meanwhile, heat 1 Tbsp.
olive oil in skillet over high heat, 2 minutes.
Toss shrimp with 1 tsp.
of cajun seasoning and salt.
Cook for 3 minutes.
Transfer to large bowl.
Add chiles and cilantro to shrimp and mix.
Brush a large cookie sheet with olive oil.
Arrange 1 tortilla on cookie sheet.
Top with 1/2 of cheese and shrimp mixture.
Place another tortilla on top of that.
Brush lightly with olive oil.
Bake 8 minutes, until lightly browned.
Repeat with the remaining tortillas and mixture.
Cut quesadilla into wedges and serve with the remoulade.