Tequila Shrimp and Asadero Quesadillas Recipe
Email
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.
INGREDIENTS
- 9 ounces grated asadero cheese (about 4 cups)
- 8 (10-inch) flour tortillas
- Tequila Shrimp
INSTRUCTIONS
- Scatter 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.
- Heat 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.
Marin, the Tequilla Shrimp is a clickable link, but for brevity here it is again: http://www.chow.com/recipes/10996
Hi all.... somehow I missed the recipe for the Tequila shrimp part ... would someone reprint it for me.. thanks Marin Sus
Made the tequila shrimp with the intention of using it in these quesadillas. When it was done though, the shrimp were in so much sauce, I thought it would 1) be a waste of yummy sauce and 2) make the quesadillas mushy. So I bailed on them, served it over rice, and it was a hit...certainly could taste the tequila (not a bad thing in our house!), but could be a no for some people...
Hi, sounded like a great recipe... except I didn't get the recipe for the Tequila Shrimp ,,part MarinSus
Great recipe. It pleased the adults and a 12 and 13 year old (though they preferred the mass produced "Mexican cheese" shreds over the queso). I only used 1/4 C of tequilla on the shrimp recipe because I needed the shots-worth for the end of a hard workday.
the tequila shrimp sound great, and how can you go wrong with quesadillas
Asadero and flour tortillas are mild enough for the shrimp, I'll definitely taste it soon!
I didn't make the whole recipe but I did make the tequila shrimp, and they were tasty. I bet they'd be good as a taco or burrito filling too.
mboxermd, 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 (we recommend one that is 100% agave) the better the final product will taste.
Any specific tequila that you would recommend marinating the shrimp in. I am not a tequila drinker so not looking to spend a fortune on the tequila
Doesn't the cheese & flour tortilla destroy the relatively delicate Tequila Shrimp? I think the shrimp is much better with some grilled corn on the side.