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    Shrimp & Mushroom Quesadilla


    Source of Recipe


    Michele

    Recipe Introduction


    These are great cut up in triangles and served during the game!

    List of Ingredients





    2 Anaheim chile peppers
    12 ounces medium shrimp, shelled, deveined, and cut in half lengthwise
    2 tablespoons vegetable oil
    1 teaspoon minced garlic
    6 (9-inch) flour tortillas
    1 1/2 cups grated Monterey Jack
    1 1/2 cups grated sharp Cheddar
    8 ounces smoked mushrooms, recipe follows
    Adobo Chile Salsa, recipe follows

    Recipe



    Preheat the oven to 300 degrees F.
    Roast the peppers by placing them on an open gas flame, turning them
    frequently with tongs until all the sides are charred black, 7 to 10
    minutes. (Alternately, the peppers can be roasted under a broiler, or on
    top of a gas or charcoal grill.) Put the peppers in a plastic or paper
    bag, and cool for about 15 minutes.
    Peel the peppers, remove the seeds and stems, and discard. Coarsely chop
    the peppers.
    In a bowl, season the shrimp with the seasonings, tossing to coat evenly.
    Heat 1 tablespoon of the oil in a large, non-stick skillet over
    medium-high. Add the garlic and cook, stirring, for 15 seconds. Add the
    shrimp and cook until the shrimp are just pink, 1 1/2 to 2 minutes. Remove
    from the heat and transfer to a plate to cool. Wipe the skillet clean.
    In a bowl combine the 2 cheeses.
    On a work surface, spread 3 of the tortillas. Sprinkle about 1/2 cup of
    the cheese over the bottom of each tortilla. Top each with 1/3 of the
    shrimp, mushrooms, and chiles. Sprinkle with 1/2 cup of the remaining
    cheese and top with a tortilla, pressing to adhere.
    Add 1 teaspoon of the remaining oil to the pan over high heat. Add 1
    assembled quesadilla and cook until the cheese starts to melt and the
    bottom starts to brown, about 3 minutes. Turn with a large spatula and
    cook until the bottom is golden brown, 2 to 3 minutes. Remove to a baking
    sheet and place in the oven to keep warm. Repeat with the remaining oil
    and quesadillas.
    To serve, cut each quesadilla into 6 wedges and divide among plates. Serve
    with the poblano salsa on the side for dipping.
    Smoked Mushrooms:
    8 ounces button mushrooms, wiped clean, stemmed and thickly sliced
    1 tablespoon olive oil
    Combine the mushrooms, oil, and seasoning
    evenly.
    Prepare a stovetop smoker according to the manufacturer's instructions.
    Place the mushrooms on the grill pan and cover the smoker, leaving the lid
    ajar by 1-inch. Place over medium heat on top of the stove. When it begins
    to smoke, close the lid completely. Cook until the mushrooms are tender
    and completely smoked, about 20 minutes. Remove from the smoker and set
    aside until ready to assemble the quesadillas.
    Adobo Chile Salsa:
    2 cups chopped, peeled, and seeded tomatoes
    1/3 cup chopped white onions
    2 chipotle chiles in adobo, with 1 teaspoon adobo sauce
    1/2 cup chopped fresh cilantro
    2 tablespoons fresh lime juice
    1 teaspoon minced jalapeno
    1 teaspoon minced garlic
    1 teaspoon ground cumin
    1/2 teaspoon salt
    Pinch cayenne
    Combine all the ingredients in a blender and blend until just smooth but
    still slightly chunky.
    Transfer to a bowl and serve with the quesadillas.
    Yield: 4 servings
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Difficulty: Easy

 

 

 


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