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Tuesday, September 23, 2008

Tequila Shrimp Quesadillas

This is a real cool dish..
Crispy tortillas, melty cheese, and boozy shrimp makes one stellar quesadilla. Serve with Pico de Gallo, Guacamole, crema fresca, and a cold beer for the ultimate snack.
What to buy: Asadero is a mild Mexican cheese that melts well. If you can’t find it, try substituting mozzarella or Monterey Jack.
Crème fraîche and crema are types of naturally thickened fresh cream (the French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, plain old sour cream is a decent substitute, but you may need to thin it with a little water so it’s easier to drizzle.
Game plan: For a slacker solution, leave out the shrimp, add a little more asadero, and make it a cheese quesadilla.
9 ounces grated asadero cheese (about 4 cups)
8 (10-inch) flour tortillas

1 Bottle of Tequila
Scatter 1/2 cup cheese evenly over 1 tortilla. Using a slotted spoon, remove 1/4 of Tequila Shrimp from sauce, arrange on tortilla, and drizzle with shrimp sauce to your liking. Scatter with another 1/2 cup cheese, and top with second tortilla. Repeat to make 4 quesadillas.
Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until cheese melts and tortilla gets a few golden brown spots, about 3 to 4 minutes. Flip them and cook for another 2 to 3 minutes, or until tortilla has a few golden brown spots. Repeat for remaining quesadillas. Slice into quarters and serve.