Photo by Olga Miller
Photo by Olga Miller
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Goat Cheese and Grilled Shrimp Quesadilla

Print Recipe
Servings: 8 servings
Author: Lara Ritchie, culinary director, Nothing to It! Culinary Center in Reno

Ingredients

  • 1 pound 16 to 20 medium shrimp, peeled, deveined, tails removed
  • 1 tablespoon vegetable oil
  • Salt and freshly cracked black pepper to taste
  • 2 ears corn husked, desilked, blanched in boiling salt water for 2 minutes, drained, and kernels sliced off (produces about 1 cup)
  • ¼ cup fresh cilantro roughly chopped
  • 2 tablespoons ground cumin
  • 1 tablespoon canned chipotle peppers mashed or chopped
  • 1 tablespoon garlic minced
  • 4 ounces goat cheese
  • 16, 6- inch corn or flour tortillas

Pickled red onions

  • 2 small red onions peeled and sliced into thin rings
  • ½ cup white vinegar
  • ½ cup fresh lime juice about 4 limes
  • 1 tablespoon sugar
  • Salt and freshly cracked black pepper to taste

Instructions

  • In a medium bowl, toss shrimp with oil, salt, and pepper until well coated. Thread shrimp onto skewers, place them on grill over medium-hot fire, and cook 3 to 4 minutes per side. To check doneness: Cut into 1 shrimp and look inside to be sure it is opaque all the way through.
  • Remove shrimp from fire, and, as soon as they are cool enough to handle, slide them off skewers. Chop into bite-sized pieces and put in a large bowl. Add all remaining ingredients except tortillas, mix well, and season to taste with salt and pepper.
  • Spread a couple spoonfuls of the shrimp-cheese mixture on 8 tortillas. Place remaining 8 tortillas on top of the filling. Place quesadillas on grill over low fire. Cook until golden brown on both sides and cheese has just melted, about 3 minutes. When they have reached this point, remove them from the grill, cut them into quarters, and serve garnished with pickled red onions.

Pickled red onions

  • In a small bowl, combine all ingredients. Cover and refrigerate until onions have turned a bright pink color, about 30 minutes. The onions will keep, covered and refrigerated, for about 2 weeks.

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