Tequila Shrimp and Asadero Quesadillas Recipe
Tequila Shrimp and Asadero Quesadillas
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.
- 9 ounces grated asadero cheese (about 4 cups)
- 8 (10-inch) flour tortillas
- Tequila Shrimp
- 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.
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