Corn Tortilla Recipes

Patch's Tavern: Shrimp Quesadillas

The quesadilla started in colonial Mexico and the word quesadilla  derives from the Spanish word  queso , meaning cheese.

In most regions of Mexico, a quesadilla is a flat corn tortilla filled with a delicious mixture containing cheese and other ingredients, then folded to form a half-moon shape. Other variations in the northeast part of Mexico include the use of wheat flour tortillas.

In American restaurants, a popular version includes the cheese and other ingredients sprinkled between two flour tortillas, grilled, then cut into wedges to serve. This is the version I like and used.  

I'm a huge fan of quesadillas, and when a friend gave me this recipe, I knew I had to make it. I’m glad I did.

It makes a great appetizer or for a quick and easy dinner or lunch. Just to make it a bit different I decided to sauté the shrimp in a little tequila and added lime juice. It worked beautifully. There's no need to spend a fortune on tequila for this recipe, any tequila will do. But keep in mind, the better the tequila (I used one that is 100% agave) the better the final product will taste.

The beauty of quesadillas is that you can add your favorite ingredients such as chopped fresh cilantro, chorizo, chicken, guacamole, avocado, black beans, spinach, zucchini or tofu to the inside of the quesadillas.

I love this recipe and hope you will too!  Happy cooking and eating.

Ingredients

Preparation  

Heat 1/2 teaspoon oil in a large frying pan over medium heat. When it shimmers, add the onion and garlic, season with salt, and cook until translucent, about 8 to 10 minutes. Add the tomatoes and sauté for another minute.

Add shrimp and cook until they turn pink, about 3 minutes. Remove the pan from heat, add the tequila, and scrape the bottom of the pan to incorporate any browned bits. Return the pan to heat. (If you want, carefully tilt the pan to ignite the tequila. Simmer until the alcohol smell has cooked off and the shrimp are fully cooked, about 3 minutes.

Betty's Kitchen Easy Enchiladas – Snack Foods Recipes « The Idea ...

Salsa and sour cream with pickled jalapenos, for accompaniments

Soften 12 corn tortillas over steam for a minute or so, until pliable. Brown 1 pound of ground beef and 1 chopped onion in a deep skillet over medium heat, stirring constantly. Drain, if needed. Add a 10 ¾-oz. can cream of mushroom soup and a 2-oz. can of diced green chiles. Stir until blended. Place 1/12 of the beef mixture on the lower half of a softened corn tortilla. Top with about 2 tablespoons of shredded colby-Jack cheese blend. Fold in sides and roll up. Place in a 9-inch by 13-inch baking dish that has been sprayed with cooking oil spray, seam side down.

Continue to fill and roll enchiladas until corn tortillas and beef filling are used up. Spread nacho cheese soup over top of rolled enchiladas. Drain remaining can of diced green chiles and sprinkle green chiles over the top of the nacho cheese soup.

Sprinkle remaining shredded colby-Jack cheese blend over whole casserole. Cover baking dish with aluminum foil. Bake at 350 degrees for 20 minutes. Remove the foil and bake about 5 minutes longer. You may need to turn your oven to broil to get the top nicely browned. Serve immediately with salsa and sour cream with pickled jalapenos for garnish! Delicious!

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