Quick, easy dishes to get on the dinner table in no time!

El Santo Cantino executive Chef Tim Fields says dinners can be quick, and tasty!

Here are the recipes from Wednesday's show:

Shrimp Quesadilla
½ pound peeled and deveined shrimp (diced)
2 minced jalapenos
1 T minced garlic
1 oz olive oil
4 oz grated Oaxaca cheese
4 oz grated jalapeno jack cheese
2 large flour tortillas
Shrimp Quesadilla Preparation
Sauté Shrimp with garlic and jalapeno in olive oil in a medium pan over medium heat until it starts to turn from translucent to a reddish color. Remove from heat. Meanwhile place the tortillas down               on a flat top or large pan and melt the cheese on the entire tortilla. Place the cooked shrimp on one half of the tortilla and fold in half. Brown both side of the tortilla and make sure cheese is melted. Remove from pan and slice into the wedges. Garnish with arugula and pico de gallo  

Ribeye Burrito
5 oz ribeye meat
1 oz olive oil
1 t abol pepper
2 oz carmalized onion
3 oz cheddar cheese
2 oz cooked Spanish rice
1 large burrito tortilla
 4 oz pico de gallo
 1oz queso fresco
4 oz salsa verde
 Ribeye Burrito Preparation
Preheat oven to 375
 Sautee beef in a medium pan over high heat until medium. About 2 minutes.
Warm tortilla
Place beef, rice, cheese, and pico de gallo inside tortilla and wrap tightly
Top with salsa verde and queso fresco and place in oven for 5 minutes
Top with pici de gallo and serve

El Santo Cantina
7301 East Butherus Drive Scottsdale, AZ 85260
(480) 584-3801
elsantocantina.com