Grilled Shrimp Tapenade Quesadillas

Ingredients

• 6 fillet anchovy or 
• 2 tablespoons capers drained
• 8 10-inch flour tortillas ()
• 1  garlic clove 
• 12 ounces gruyère cheese shredded
• 8 ounces kalamata olives pitted
• 2 tablespoons olive oil 
• 0.8 pound shrimp deveined cooked peeled

Equipment

• food processor
• bowl
• baking sheet
• grill
• spatula

Directions

1. With food processor running, drop garlic through food chute; process until minced.
2. Add anchovies, capers, and olive oil; process until finely minced.
3. Add olives, processing just until chopped. (Do not overprocess; mixture should be chunky.)
4. Combine olive mixture and shrimp in a large bowl; toss well.
5. Place 4 tortillas on a large baking sheet.
6. Sprinkle each tortilla with 1/3 cup cheese; top with one-fourth of shrimp mixture. Top shrimp mixture with remaining cheese.
7. Place remaining tortillas over cheese, pressing down gently.
8. Grill, covered, over medium heat (300 to 35
9. for 2 minutes. Quickly and carefully turn quesadillas, using a large, wide spatula. Grill, covered, 2 additional minutes or until cheese melts and tortillas are golden.
10. Cut each quesadilla into 6 wedges, and serve immediately.
11. Tip: Turning the quesadillas quickly keeps their juices from dripping, which can cause flare-ups and burned tortillas.