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1
For the salsa: 1.
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2
Stir together the pineapple, tomato, red onion, lime juice, cilantro and jalapeno in a medium bowl until fully combined.
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3
Season with salt, to taste.
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4
Refrigerate until ready to serve.
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5
For the quesadillas: 1.
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6
Preheat your oven to broil.
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7
Place the poblano chile on a small rimmed baking sheet.
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8
Put it into the oven and broil for 10 to 15 minutes.
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9
Turn the chile occasionally, until charred on all sides.
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10
Remove from the oven and transfer to a resealable bag.
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11
Let it rest for about 20 minutes, until cool enough to handle.
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12
Then peel the chile, remove the seeds and dice it.
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13
2.
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14
Meanwhile, heat the olive oil in a medium skillet over medium-high heat.
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15
Add the shrimp into the pan, season with the salt and pepper, and cook for 1 to 2 minutes per side, until cooked through.
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16
Transfer the shrimp to a cutting board and cut into 1/2-inch pieces.
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17
3.
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18
Stir together the shrimp, diced poblano chile, cheese and cilantro in a medium bowl.
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19
4.
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20
Place a griddle pan over medium-high heat and spray with nonstick cooking spray.
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21
Place 4 of the tortillas on a clean work surface.
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22
Place one-fourth of the shrimp mixture on each tortilla and spread it out to cover the entire surface of the tortilla.
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23
Top each with another tortilla.
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24
Grill the quesadillas for about 2 minutes per side, until the tortillas are golden brown and the cheese is melted.
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25
Then plate them.
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26
Cut into wedges and serve with the pineapple salsa.
