Shrimp & Habanero Quesadillas – Cabot Creamery

Ingredients

• Vegetable or olive oil
• 6 small flour tortillas
• 6 ounces Cabot Habanero Cheddar, grated (about 1½ cups)
• 12 ounces cooked shrimp, halved lengthwise or diced
• 4 green onions, chopped
• Salt and ground black pepper to taste
• Cabot Sour Cream
• Whole sprigs cilantro and lime wedges for garnish
• 1 small head green cabbage, shredded
• 1 carrot, peeled and grated
• 1-2 jalapeno peppers, seeded and finely chopped
• 1 teaspoon salt
• 1-½ cups cider vinegar
• 2 tablespoons sugar
• 1 bunch fresh cilantro, chopped
• 3 medium tomatoes
• 1 small red onion, diced
• 1 bunch green onions, chopped
• Juice of 2 limes
• 1 teaspoon salt, or more to taste