Recipe

Smoked Mushroom And Shrimp Quesadilla With Adobo Chile Salsa

Don't let the smoked mushrooms stop you. You can easily substitute with sauteed ones. Saute 8 ounces thinly sliced mushrooms over high heat with a little oil until brown, about 5 minutes. Remove from the heat and season with a little salt and pepper. Or, if you like, save a pan. Saute the mushrooms with the garlic for about 5 minutes before adding the shirmp. Then you have a shrimp and mushroom filling to use. Easy.

  • Yield: 4 servings
Smoked Mushroom And Shrimp Quesadilla With Adobo Chile Salsa

Ingredients

Directions

  • 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 Essence, 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.