WHY THIS RECIPE WORKS: For a unique take on shrimp quesadillas, we turned to the classic Mexican flavor combination of tequila and lime. But achieving perfectly cooked shrimp in quesadillas proved to be a challenge: When we cooked the shrimp to perfection before filling the quesadillas, they overcooked as the quesadillas browned in the oven. But when we put raw shrimp in the quesadillas and then baked them, the shrimp released too much moisture and left the tortillas soggy and gummy. We solved this problem by parcooking the shrimp just slightly: We cooked aromatics and tequila in a pan, then tossed halved shrimp with the tequila mixture and cooked them very briefly. We found it was essential to cut the shrimp in half lengthwise so that they released most of their moisture in the pan. This prevented a wet filling and soggy tortillas. Cilantro, scallion greens, and lime zest provided welcome freshness, and Monterey Jack cheese offered melty richness.

Serves 4

INGREDIENTS

• 3 tablespoons vegetable oil
• 12 ounces Monterey Jack cheese, shredded (3 cups)
• ¼ cup minced fresh cilantro
• 2 scallions, white and green parts separated, sliced thin
• 1½ pounds medium-large shrimp (31 to 40 per pound), peeled, deveined, tails removed, and halved lengthwise
• Salt and pepper
• 2 garlic cloves, minced
• 1 teaspoon minced canned chipotle chile in adobo sauce
• ⅓ cup tequila
• 1 teaspoon grated lime zest
• 4 (10-inch) flour tortillas

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and brush with 1 tablespoon oil. Toss monterey jack with cilantro and scallion greens.
2. Pat dry shrimp with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add scallion whites, garlic, chipotle, and ¼ teaspoon salt and cook until softened, about 2 minutes. Add tequila and simmer until tequila has evaporated and pan is dry, about 5 minutes.
3. Add shrimp and cook, stirring often, until cooked through and opaque throughout, about 3 minutes. Transfer to bowl, stir in zest, and let cool for 5 minutes; drain well.
4. Lay tortillas on counter. Sprinkle half of cheese mixture over half of each tortilla, leaving ½-inch border around edge. Arrange shrimp on top in single layer, then sprinkle with remaining cheese mixture. Fold other half of each tortilla over top and press firmly to compact.
5. Arrange quesadillas in single layer on prepared sheet with rounded edges facing center of sheet. Brush with remaining 1 tablespoon oil. Bake until quesadillas begin to brown, about 10 minutes. Flip quesadillas over and press gently with spatula to compact. Continue to bake until crisp and golden brown on second side, about 5 minutes. Let quesadillas cool on wire rack for 5 minutes, then slice each into 4 wedges and serve.