Gulf Coast Shrimp Quesadillas/Tacos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For the Mango Salsa:
2 mangoes, diced
1 fresh jalapeno, stemmed, seeded, and finely diced
1/2 medium red onion, diced
1 Tbsp lime juice
1/2 tsp salt
1/4 cup Thai-style chile sauce
2 cloves garlic, minced
2 Tbsp cilantro, chopped
For the Quesadillas:
1 lb shrimp, peeled and deveined
1 tsp salt
1/4 tsp cayenne pepper
3 Tbsp olive oil
1 medium yellow onion, sliced
Dash of Worcestershire
Dash of Tobasco
1 red bell pepper, sliced
Salt & Pepper
8 small tortillas
2 cups shredded Monterrey Jack
Instructions:
Combine all the ingredients for the mango salsa in a bowl and stir. Cover and refrigerate for up to 2 days, or until ready to serve.
Rub the shrimp evenly with the salt and cayenne.
In a large pan over medium heat, saute the shrimp in 1 Tbsp olive oil for 2-3 minutes, until they curl and turn pink and opaque.
Transfer the shrimp to a large bowl and place the remaining olive oil in the pan.
Add the onions, Worcestershire, and Tabasco and cook until softened, about 5 minutes.
Add the red bell pepper and cook 5 minutes longer, until the onions have caramelized.
Remove from heat and salt and pepper to taste.
Serve as tacos or assemble as quesadillas: Heat a tortilla topped with shrimp, onion mixture, and shredded cheese. Top with a second tortilla and flip, cooking until cheese has melted.
Cut quesadillas in 4 pieces and serve with mango salsa.
Makes 4 Servings.
From jasonandshawnda.com