Shrimp Quesadilla


In a large bowl, combine the shrimp, lime juice, Fresno chile, cumin and salt and pepper. Lay the tortillas flat on a cutting board and cover half of each with the cheese, shrimp mixture and grapes. Fold the tortilla flap over and transfer 2 quesadillas to a large, preferably 12-inch heavy skillet. Cook over medium-high heat until tortilla bottom is toasted and browned, about 3-4 minutes. Flip and cook until the other side is toasted and the cheese is melted, another 3-4 minutes. Repeat with the remaining quesadillas, cut into wedges and serve.