Spicy Shrimp Quesadillas

2 C reserved Shrimp & Coconut Curry with Green Beans (remember yesterday's post?)
2  Tbsp chopped fresh cilantro plus additional (for garnish)
3 jalapenos, seeded, thinly sliced
2 Tbsp chopped shallot
1 Tbsp fresh lime juice
2 C coarsely grated Jack cheese
8 flour tortillas, about 7-8 inches diameter
8 tsp extra-virgin olive oil

Drain sauce from curry; place 2 Tbsp in bowl. Chop shrimp and beans; add to bowl. Mix in 2 Tbsp cilantro, chiles, shallot, and lime juice.
Spread filling, then cheese over 4 tortillas. Top each with another tortilla.
Heat large non-stick skillet over medium-high heat; add 2 tsp oil. Place 1 quesadilla in each pan. Cover; cook until bottom is golden, 2 to 3 minutes. Turn; cook uncovered 2 to 3 minutes longer. Repeat with remaining quesadillas and oil. Top quesadillas with additional cilantro.

Prep & Cook Time: 35 minutes  Serves 4