GOAT CHEESE AND GRILLED SHRIMP QUESADILLA
Servings: 8 servings
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.
