Do you like seafood? Are you a tequila drinker? If you answered yes to both of those questions, this quesadilla recipe uses shrimp plus the popular Mexican drink to create something different from your average quesadilla. Here’s what you’ll need.
- Four flour tortillas (ten inches)
- Three tablespoons of vegetable oil
- A teaspoon of grated lime zest
- Three cups of shredded Monterey Jack cheese
- A 1/3 cup of tequila
- A ¼ cup of fresh, minced cilantro
- A teaspoon of canned and minced chipotle chile in adobo
- Pair of thinly sliced scallions with the green and white parts separated
- Pair of minced garlic cloves
- One and a half pounds of deveined and peeled, medium-large shrimp halved lengthwise with the tails removed
- Pepper and salt
Heat your oven to 450 Fahrenheit after adjusting your oven to the middle position. Use aluminum foil to line a rimmed baking sheet and then brush it with a tablespoon of oil. Toss some of the scallion greens, Monterey Jack cheese, and cilantro.
Make sure the shrimp is patted dry with paper towels and then use the pepper and salt for seasoning. Use a nonstick skillet of twelve inches over medium heat to warm up a tablespoon of the oil until it begins to shimmer. Add a ¼ teaspoon of salt, the scallion whites, chipotle, and garlic and then cook until the mixture becomes soft, which should take about two minutes or so. Add the tequila and simmer until it has evaporated and the pan becomes dry, which should take roughly five minutes.
Add the shrimp and cook it for about three minutes, making sure to stir it often until it has cooked through and has become opaque. Move it over to a bowl, stir in the zest, and allow it cool for about five minutes before thoroughly draining.
After laying out the tortillas on a surface, sprinkle about half of the cheese mixture over one half of the tortilla, making sure to leave a border of about a half inch around the edges. Add a layer of shrimp and then sprinkle it with whatever you have left of the cheese mixture. Fold over the other half of the tortilla and press down firmly to compact it.
Place the tortillas on a prepared sheet with the rounded edges facing the sheet center. Use the last tablespoon of oil to brush and then bake the quesadillas until they turn brown, which should take about ten minutes. Flip them over and use a spatula to gently compact them before baking until they become golden brown. Allow them to cool before serving.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.
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