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Clean, shell, devein and cut the shrimps into halves.
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Trim the tough roots of the asparagus. Cut the remaining asparagus into 2-inch size lengths.
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Crush garlic cloves.
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Grate jalapeno flavored cheese and the pepper Jack cheese.
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Chop parsley.
For the Chipotle Cream
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Finely chop chipotle chili and cilantro.
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Combine light sour cream, minced chipotle chili, cilantro, and 1/2 teaspoon salt.
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Mix well and refrigerate until ready to serve.
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| Quesadilla Filling
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In a bowl, combine olive oil, crushed garlic, lemon juice, crushed red pepper, chopped parsley, 1 teaspoon salt, and pepper.
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Marinate the shrimps in the above oil and garlic mixture for 10 minutes.
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Place the asparagus in a microwave-safe bowl covered with a lid. Microwave the asparagus on high power for 2 to 3 minutes or until the asparagus is tender.
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Cool the asparagus on a plate.
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Heat a large heavy skillet over moderate heat.
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Add the shrimp halves to the hot skillet along with the marinade and cook for a minute, or until the shrimp are pink on both sides.
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Transfer the shrimp to a serving bowl and set aside.
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Chop the asparagus and mix it with the shrimps.
Assemble the Quesadillas
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Add 1 tablespoon of canola oil to a non-stick pan over medium heat.
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Lay a flour tortilla flat on a pan. Place some grated cheese, shrimp and asparagus filling on top of it and cover it with another tortilla, like a sandwich.
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Cook the quesadilla for a few minutes until each side is golden and “toasty”.
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Cut each quesadilla into 8 triangles.
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Place quesadilla with a spatula on a serving platter and serve with the chipotle sour cream.
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