History:
A staple in the diet of the indigenous natives of the Americas was the corn tortilla. Before 1492 the Native Americans would stuff the tortillas with squash and pumpkin. As the Spanish began to colonize the New World they introduced sheep, cows, lamb and by extension CHEESE (dairy) to the Native American diet. The addition of meats became popular amongst the Spanish in the 1520s and the delicious dish as we know it has become a staple of Mexican cuisine. The translation of quesadilla comes to mean “Little cheesy thing.”
Ingredients:
2 dozen small shrimp
1 cup of shredded cheese
4 tortillas
½ cup sour cream
3 campari tomatoes
½ red onion
1 jalapeño
2 tbs green onion
1 tbs cilantro
1 tsp lime juice
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
2 tsp granulated sugar
Olive Oil
Directions:
There has been a huge debate as weather cheese and seafood mix, so naturally I had to give it a go! Let me tell you, its is a match made in heaven! Just try this recipe out and you’ll be enlightened. For the salsa first chop your tomatoes, onion, and jalapeño into small dices. Next, chop your herbs. In a bowl, combine the chopped tomaotes, onion, jalepeno, green onion, cilantro, lime juice, chili powder, paprika, garlic powder, sugar, salt, and pepper. Combine and set aside for later.
In a hot pan with olive oil, cook the shrimp (peeled) for 45-60 seconds on each side on medium heat and remove from the stove. Make sure to salt and pepper the shrimp to bring out their flavor. In the same pan, place down a tortilla wrapper, place your shrimp on it and then cover generously with the shredded cheese of your choice (I used a cheddar blend). In the middle, add a dallop of the salsa. Cover with another tortilla. Cook about one minute per side, make sure to check every fifteen seconds to make sure the tortilla is not burning (if it is starting to burn, turn down the heat!).
Serve with more salsa on top and a dallop of sour cream! Enjoy!
Official Statement:
Today you have a homemade spicy salsa with a shrimp quesadilla.
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