1 lime, cut in half
¼ teaspoon chipotle powder
salt (to taste)
2 TBS olive oil, plus extra for greasing the griddle
2 cloves crushed garlic
6 ounce bag baby spinach, chopped
½ cup frozen or fresh corn
12 oz cleaned, deveined shrimp(medium size)
1 TBS chili powder
1 cup shredded Mexican blend cheese
1 cup shredded smoked Gouda cheese
6 flour tortillas (6 to 7 inch size)
Mix sour cream, juice from half the lime and chipotle powder together in a medium size bowl. Add salt to taste. Refrigerate until ready to use.
Mix the cheese together in a bowl. Heat a griddle or large skillet over medium high heat and coat with olive oil. Lay 3 tortillas on the griddle. (Depending on how big your griddle is, you can do a few at a time.) Spoon ⅓ of the shrimp mixture on each tortilla. Cover with ⅓ of the cheese mixture. Top with another tortilla. Cook for a minute or two and flip with a spatula. Press down a bit and continue to cook until cheese is melted and tortillas start to turn golden. Repeat process with remaining tortillas. Cut each quesadilla into 6 triangles. Serve with the sour cream mixture. Makes 6 appetizer portions or 3 quesadillas.