Grilled Shrimp Quesadilla ~ To Spice or Not to Spice, It is Your Choice!

  Quesadillas are like Tacos in the way that you can personalize them and make them yours. They are great to make for a fun family dinner or to have as an appetizer with friends and family. I make Quesadillas all year long but, I love them the most when they come right off the grill. However, a hot buttered skillet is not that bad either!

 One of my favorite Quesadillas to make for an appetizer or entree is a Shrimp Quesadilla with just a hint of spice and fresh lime. The recipe below is merely a suggestion and can be changed in anyway. The one suggestion I has is to watch how you load your Quesadilla. Often times I get over zealous and add to much making for a sloppy Quesadilla that is not very easy to eat. 

Zesty Lime Quesadilla:

Shrimp:

  1/2 lb of Peel & Eat Shrimp Chopped - Peeled and Tails removed

   Zest of 1 lime

   Juice of 1 Lime*

   1 teaspoon of Chili Powder

   Dash of Garlic Powder

   Dash of Onion Powder

   Dash of Celery Salt

   1 tablespoon of Olive Oil

   *If you have Tequilla in the house add 1/2 a tablesoon

 In a bowl combine all of the ingredients and let marinate for at least 30 minutes. 

Over medium high heat in a oiled saute pan cook the marinated shrimp until the shrimp is pink, about 2- 3 minutes. remove from heat and set to the side in a bowl. 

For the Quesadilla:

 Cooked Shrimp 

 1/2 cup of Shredded Sommermaid Monteray Jack Cheese

 1/2 cup of Shredded Cheddar Cheese

 4 Maria & Ricardo Tortillas ( White or Wheat) 

 Olive Oil

 Heat the grill up to 400* F 

On a flat Surface like a cutting board or plate, something that you can easily slide the quesadilla to the grill on, lay one tortilla. On the bottom side of the tortilla, that will be going on the grill, brush with oil and then flip up to filling side. Sprinkle the quesadilla with a combination of the Monteray Jack and Cheddar Cheese upto a 1/4 " from the edge of the tortilla. Add the cooked shrimp to half of the tortilla and fold over the other half of the tortilla to cove the shrimp and make a half circle. 

 Using a spatula or tongs transfer the Quesadilla to the grill and either weigh it down with a grill press or pan. After 2 minutes, or until the bottom has brown grill marks, flip the Quesadilla and repeat on the other side. Make sure the cheese has melted and not to char the tortilla. 

 Cut into quarters and serve with Avocado Salsa and Sour Cream

Avocado Salsa:

2 Haas Avocados Chopped*

1/2 a Red Onion Chopped

1 Maine's Backyard Tomato Chopped or 2 Ripe Roma Tomatoes*

1 Jalapeno Chopped*

Juice of 1 Lime*

1 clove of Garlic Chopped*

*All found in the Munroe Dairy Guacamole Kit

 In a bowl combine all of the ingredients and sprinkle with salt and pepper. Toss gently and refrigerate until ready to serve. If you are making more than 2 hours ahead add the zest of the lime and the pit of the avocado, this will keep the avocado fresh and green. Remove the pits just before serving. 

 The amount of jalapeno can be changed to adjust the heat. 

Serve the Quesadilla with the Avocado Salsa and Sour Cream for dipping or with a side of mixed green and rice as a meal!!

You can also change out the shrimp for chicken or steak. 

  

  

  

Happy Apple Turnover Day!!

Did you know that July 5th is Apple Turnover Day?!?
 Upon a modest investigation of recipes for this fine dessert I have found that it in fact a fairly easy dessert to make with a few easy short cuts too! I have taken Ina Garten 's recipe from the show Barefoot Contessa and made a few modifications to fit the inventory in my kitchen.

Ingredients:
1 teaspoon of grated orange zest
3 tablespoons of freshly squeezed orange juice
1 1/4 lbs of Gala Apples (cored and cut into 1" pieces)
3 tablespoons of dried cranberries (or frozen)
3 tablespoons of granulated sugar
1 tablespoon of all purpose flour
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg
Pinch of salt
1 package of frozen puff pastry (defrosted)
1 beaten egg with 1 tablespoon of water (for wash)

Directions
Preheat oven to 400*f

 Combine the orange juice, zest and apples in a bowl. Add the cranberries, sugar, flour, cinnamon, nutmeg, and salt. Toss together coating the apples evenly with the sugar and spices.

 On a floured surface gently roll out the puff pastry, taking caution not to tear the pastry sheets, to a 12 by 12 inch square. Cut the sheet into 4 smaller even squares. Do twice to create 8 small 4 by 4 inch squares.

 Brush the edges of each square with the egg wash and spoon about 1/3 cup of the apple filling on half of the square. Fold the pastry over diagonally of the apple filling to make a triangular shaped purse. Press the edges of the Turnover down with a fork to create a seal. Do this over 8 times and transfer the Turnovers to a parchment lined baking sheet. Brush the tops of the Turnovers with the egg wash and sprinkle with sugar and with a knife make two 1 inch slices to the top of the turnover.

 Bake for 20 minutes in a 400 degree F oven.  Remove the baked Turnovers from the pan and let cool on a wire rack. Serve slightly above room temperature with scoop of French Vanilla Ice Cream!!