|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|
|Oil, divided||8 teaspoons|
- 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.