Ingredients
| Reserved shrimp and coconut curry with green beans | 2 cups |
| Chopped fresh cilantro plus additional (for garnish) | 2 tablespoons |
| Jalapeno chiles, seeded, thinly sliced | 3 |
| Chopped shallots | 2 tablespoons |
| Fresh lime juice | 1 tablespoon |
| Coarsely grated jack cheese | 2 cups |
| Flour tortillas | 8 |
| Oil, divided | 8 teaspoons |
Directions
- Drain sauce from curry; place 2 tablespoons in boel. Chop shrimp and beans; add to bowl. Mix in 2 tablespoons cilantro, chiles, shallot, and lime juice. Spread filling, then cheese over 4 tortillas.
- Heat 2 large nonstick skillets over medium-high heat; add 2 teaspoons oil to each. Place 1 quesadilla in each pan. Cover; cook until bottom is golden, 2 to 3 minutes longer. Repeat with remaining quesadillas and oil. Top quesadillas with additional cilantro.
