Shrimp:
1 garlic clove, peeled and minced
2 Tablespoons olive oil
1 pound medium shrimp, shelled, de-veined and cut in half length-wise
1 Tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper to taste
Quesadilla Filling:
1 1/2 teaspoons fresh marjoram, chopped
2 Tablespoons flat-leaf parsley, chopped
4 ounces of cotija cheese, crumbled or grated (can substitute ricotta salata)
7 ounces of Monterey Jack, grated
1/2 cup canola oil (for cooking)
10 flour tortillas
Roasted Tomato Salsa:
1 1/2 pounds ripe tomatoes
1 small red onion, unpeeled, quartered
2 cloves garlic, unpeeled
1 Tablespoon extra-virgin olive oil
1 chipotle in adobo, stem removed, seeded and chopped
Juice of 1 lime
3/4 teaspoon kosher salt
1/2 cup cilantro leaves, chopped
Preheat oven to 425°F.