Saturday, July 9, 2011

three-cheese shrimp quesadillas



I was thinking shrimp tacos, but somehow got shrimp quesadillas...

I just wanted something with a crunch.  Well, that and I left the tortillas in the fridge too long and they were not the greatest to eat plain.  So I thought, hey, why not grill them up and make something tasty out of it?  Three-cheese shrimp quesadillas were born.

I knew I was on to something when Mr. Mc couldn't shut up about them.

Listo of ingredientos:

I know that's not Spanish, but I used up all my Spanish in the last post...



4 Medium size tortillas.  This is for 2...

1/2 pound of peeled and deveined shrimp
1/2 a white onion, sliced

1 TBSP olive oil

Frontega Key Lime Cilantro Taco Skillet Sauce, 1 package.  Now, I really love this sauce, but you can use any kind of fajita or taco seasoning.  It will just give it a different taste.  This, however, is amazing.

About 3 TBSP of Goat Cheese.  You want the kind you can spread, not the crumbled.

About 1/3 cup Mozzarella, shredded

1 ounce of Feta.  Crumbled is fine here.

2-3 TBSP Butter for the pan, you could use cooking spray too.

How to make this:

1.  Heat olive oil in a saucepan over medium-high heat and add onion.  Cook until translucent, about 2 minutes or so.


2.  Add shrimp and cook until opaque.  The time will vary depending on the size of the shrimp.



3.  Add the skillet sauce and heat through.  Set aside.


4.  Prepare the cheese by chopping up the feta and shredding the mozzarella.



5.  Spread goat cheese on both sides of the tortillas.


6.  Remove the shrimp from the pan and chop up into bite-sized pieces.


7.  Spoon the shrimp mixture on to the tortillas.


8.  Sprinkle with half of the mozzarella and feta per quesadilla.


9.  Place remaining tortilla on top of the other and set aside.  Melt butter over medium-high heat in a non-stick pan and place quesadilla in.  Move the quesadilla around a couple times and carefully flip to coat both sides with the melted butter.


10.  Check after 2-3 minutes to make sure the side is browned.  If so, flip over carefully to cook the other side an additional 2-3 minutes.


11.  After both sides are browned, remove from pan and transfer to a cutting board.  Let sit 1-2 minutes before cutting.  This will give the cheese a little time to congeal and not leak out everywhere when you cut the quesadilla.


12.  Cut the quesadilla into 6 pieces.  Serve with quacamole and the extra taco skillet sauce you made the shrimp with.  Enjoy!













No comments:

Post a Comment