Shrimp Quesadilla with Roasted Salsa Roja

 

Spice up your weeknights with this delicious and easy recipe!

If you're looking for a delicious and easy-to-make meal, look no further than this shrimp quesadilla recipe! With its combination of savory shrimp, gooey quesadilla cheese, and a zesty homemade salsa, this dish is sure to satisfy your taste buds.

Ingredients

• 1 lb. of shrimp, peeled and deveined
• 2 tablespoon of olive oil
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of cumin
• Salt and pepper to taste
• 4-6 flour tortillas
• 8 oz. of Queso de Oaxaca cheese, shredded (or sub with Monterey Jack)
• 1/2 cup of roasted salsa rojo (see recipe below)
• Mexican crema or sour cream and chopped cilantro for garnish

Instructions

1. Heat a large skillet over medium heat and add the olive oil.
   

2. Add the shrimp to a bowl and drizzle 1 tablespoon of olive oil to coat shrimp, then sprinkle with chili powder, cumin, salt, and pepper.

3. Add the shrimp to the skillet and cook the shrimp until they are pink and opaque, about 3-4 minutes per side. Remove from heat and dice into bit-sized pieces.

4. Preheat a separate skillet over medium heat. Place a flour tortilla in the skillet and sprinkle with a handful of shredded Queso de Oaxaca cheese.

5. Add a layer of cooked shrimp on top of the cheese and then sprinkle with more cheese. Place another tortilla on top and press down lightly.

6. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown.

7. Repeat the process with the remaining tortillas, shrimp, and cheese.

8. Cut the quesadillas into wedges and serve with a dollop of sour cream and a sprinkle of cilantro. Serve with the roasted salsa rojo on the side.

 

Roasted Salsa Roja Ingredients

• 4-6 roma tomatoes, halved
• 1 small onion, quartered
• 2-3 garlic cloves, unpeeled
• 1 jalapeño or serrano pepper, halved and seeded
• 2 tablespoons of Extra Virgin Olive Oil
• 1/4 cup of chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Roasted Salsa Roja Instructions

1. Preheat the oven to 400 degrees F.

2. In a large bowl, combine the tomatoes, onion, garlic, and jalapeño pepper.

3. Drizzle the mixture with olive oil and sprinkle with salt and pepper. Toss to coat.

4. Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until the vegetables are soft and slightly charred.

5. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.

6. Remove the papery skins from the garlic and place the roasted vegetables and any pan juices in a blender jar or food processor and pulse until you reach your desired consistency.

7. Transfer the salsa to a bowl and stir in the chopped cilantro and lime juice. Season with additional salt and pepper if needed.

Enjoy this delicious shrimp quesadilla with Queso de Oaxaca and roasted salsa roja! The combination of flavors and textures is sure to be a hit with your family and friends. Don't be afraid to customize the recipe by adding your favorite ingredients, like sliced avocado or black beans. Happy cooking!

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