A Shrimp Appetizer with a Southwestern Touch. These Green Chile Shrimp Quesadillas are seasoned with New Mexico Red Chile Powder, mixed with Hatch Green Chile and folded into a cheesy flour tortilla.
Heat olive oil in a non-stick fry pan over medium high heat. When hot, add the oil. Sprinkle the shrimp with the Red Chile Powder, or paprika and saute until cooked. Just a few minutes each side. Remove from pan, slice in half and set aside.
Lightly butter one side of each of the 4 tortillas. Place tortillas, buttered side down, on a flat cookie sheet or two sheet pans.
If you don't have New Mexico Red Chile Powder, use paprika or any other good quality red chile powder you have on hand. Chili seasoning is a different product with a combination of spices and is used to season soups.
If you don't have roasted Hatch chile on hand, you can use canned chopped chiles. Or roast your own Anaheim or Poblano chiles buy broiling until blackened on all sides, or roasting over an open gas top flame until blackened on all sides. Place in a plastic bag for about 15 minutes. Remove most of the blackened skin with your hands. Do not run them under the water, you'll wash away flavor. Cut the tops off, remove seeds and chop.