2 corn tortillas, each cut into 6 wedges oil for deep frying
3 ounces La VacaRica brand Queso Quesadilla
1-1/2 teaspoons chili powder
1/4 smoked poblano chili, peeled, seeded
3 tablespoons finely diced sun-dried tomatoes
12 shrimp (U-15 count), peeled and deveined
1 tablespoon olive oil
1 clove garlic, crushed

1. In small bowl, with fork, slightly mash black beans. Stir in scallions, pepper, onion, lime juice, cilantro, or parsley and garlic. Set aside.
2. In lightly greased large skillet, over medium-high heat, cook 1 tortilla for 15 seconds or until softened; turn over.
3. Spread 1/4 cup bean mixture over half of tortilla; top with 1/4 cup cheese.
4. Fold tortilla in half over filling.
5. Cook 2 minutes on each side or until cheese melts.
6. Keep warm in 200 degree oven while preparing remaining quesadillas.
7. Cut each quesadilla into 4 wedges to serve.

1. Deep fry the corn tortilla wedges until they are crisp and golden. Remove from the oil, drain on absorbent toweling, and let cool.
2. Puree the cheese and chili powder together. Fold in the poblano chile and sun-dried tomatoes. Spread this mixture evenly on each of the tortilla wedges. Place on a baking sheet and reserve until needed.
3. About 5 minutes before service, warm the chips in the oven just long enough to melt the cheese.
4. While the chips are warming, brush the shrimp with olive oil that has been infused with the crushed garlic. Season with salt and pepper, grill until translucent, and top each tortilla chip with a shrimp.