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Grilled Shrimp Quesadillas with Salsa Huevona / Quesadillas con Camarones y Salsa Huevona

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| Servings: 6 servings

Ingredients

  • ½ medium red onion, preferably a freshly-dug tropea, cut into ½-inch rounds
  • 12 ounces peeled and deveined (if you wish) shrimp
  • About ¼ cup vegetable oil (divided use)
  • cups (about 12 ounces) shredded young Manchego cheese
  • 8-inch flour tortillas
  • Salsa Huevona for serving

Instructions

  1. Heat a gas grill to medium-high on one side, medium on the other, or light a charcoal fire and let it burn until the charcoal is covered with white ash, then bank the coals to one side. Using an oil mister or pastry brush, oil each onion round on both sides and lay on the hottest side of the grill. Cook, flipping them half way through, until soft and grill-marked, 8 to 10 minutes. Let cool, then cut into ½-inch pieces.
  2. Place shrimp on skewers for easy cooking.  Oil the shrimp on both sides and lay the hottest side of the grill. Cook, flipping halfway through, until just cooked through, about 5 minutes total. When the shrimp is cool enough to handle, cut them in half through the back making two crescents.
  3. Lay the tortillas on the cooler side of the grill. Top each with about ¾ cup of cheese and cook until the cheese starts to melt.  Divide the grilled onion and shrimp among the tortillas. When the cheese is about half melted, fold the tortillas in half, enclosing the filling. Cook the quesadillas until the tortillas are lightly grilled and the filling is warmed through, about 2 minutes per side. Serve without hesitation, with Salsa Huevona for guests to use to their taste.

Source: Rick Bayless

Grilled Shrimp Quesadillas with Salsa Huevona / Quesadillas con Camarones y Salsa Huevona

Grilled Shrimp Quesadillas with Salsa Huevona / Quesadillas con Camarones y Salsa Huevona