Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School |
Ask Your Questions Now ›
Maxie's Shrimp and Grits
Tequila Shrimp and Asadero Quesadillas
- 9 ounces grated asadero cheese (about 4 cups)
- 8 (10-inch) flour tortillas
- Tequila Shrimp
Crispy tortillas, melty cheese, and boozy shrimp make one stellar quesadilla. Serve with Pico de Gallo, Guacamole, sour cream, and a cold beer for the ultimate snack.
What to buy: Asadero is a mild Mexican cheese that melts well. If you can’t find it, try substituting mozzarella or Monterey Jack.
Game plan: For a slacker solution, leave out the shrimp, add a little more asadero, and make it a cheese quesadilla.
This recipe was featured as part of our Tailgating Recipes photo gallery.
- 1Scatter 1/2 cup of the cheese evenly over 1 tortilla. Using a slotted spoon, remove 1/4 of the Tequila Shrimp from their sauce, arrange on the tortilla, and drizzle with shrimp sauce to your liking. Scatter with another 1/2 cup of the cheese and top with a second tortilla. Repeat to make 4 quesadillas.
- 2Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until the cheese melts and the bottom tortilla has a few golden brown spots, about 3 to 4 minutes. Flip and cook for another 2 to 3 minutes, or until the bottom tortilla has a few golden brown spots. Repeat for remaining quesadillas. Slice into quarters and serve.
Beverage pairing: Pacifico, Mexico. You can’t go wrong when matching a light, easy-drinking Mexican lager with cheese, shrimp, and tortillas. Just make sure you have a little squeeze of lime and a pinch of salt for the beer.