Shrimp Poblano Quesadillas Recipes

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
• Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
• In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
• Serve with sour cream, cilantro and lime wedges

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Steps:

• Using a pan, warm up both tortillas.
• On one of the tortillas spread some of the cheese all over the tortilla. Them add the rest of the ingredients, remember mushrooms is optional.
• Then add some more cheese on top of the ingredients to make the other tortilla stick. Becareful when flipping the quesadilla over.
• Toast until cheese is melted.

Steps:

• Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
• Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
• Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
• Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Steps:

• Remove seeds from the roasted peppers.
• Heat oil in a large skillet over med. high heat. Add shrimp and salt.
• Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
• Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
• Add flour and cayenne, cook 1 minute.
• Whisk in half and half, then milk and cook 2 minutes.
• Remove from heat add half of the cheese and stir to melt.
• Divide into half.
• Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
• Heat a flat griddle.
• On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
• Place a layer of roasted pablanos over the cheese mixture.
• Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
• Fold over the blank half of the tortilla over the stuffing.
• Place onto heated, oiled griddle for 3-4 minutes until crisp.
• Turn over and another 3-4 minutes on the other side.
• Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
• Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
• Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.