After hiking the notch in the pouring rain, I really didn’t feel like hiking a mountain this weekend. I bought a Groupon for tickets to a Rennaisance Faire last month – what better weekend to use them? And since I was sure we’d probably get a snack at the faire, I made dinner Friday night to stay in budget for the month.
I’d made these once before, something I threw together from spare ingredients in the fridge one night out of necessity. They were so good that I’ve been looking forward to making them again, and since they’re so easy, I thought I’d share.
- Portabella Mushrooms
- Green Onions
- Tortilla Wraps
- Cheddar Cheese
- 1 Lime
- 2 Ounces of Tequila (2 shots)
- Chili Powder
- Cooking Spray
(I buy a bag of medium sized frozen shrimp at Walmart for $5, they come shelled so you just have to pull the tails off after defrosting them. I can usually make 2 dinners from 1 bag. I defrosted a half bag/16 shrimp for this recipe, 8 shrimp per quesadilla.)
Finely chop about half a container of sliced Portabella mushroom, along with half a bunch of green onions. Juice 1 lime in a small to medium sized frying pan, add 2 shots of tequila, then give it a little stir with a fork to mix. Add the mushrooms, cook for a few minutes, then add the shrimp and green onions. Sprinkle with chili powder. Flip the shrimp when the pink color starts creeping up from the bottom, sprinkle with more chili powder. When the shrimp are bright pink, they’re done. Stir and set aside.
Spray a large frying pan with cooking spray. Place a large tortilla in the pan. Put some cheese on half, along with the desired amount of shrimp, mushroom and green onions. Add a bit more cheese (or a lot if you like), fold in half, and cook over medium high heat. I move the pan around to focus the heat on different parts of the quesadilla to get it to cook evenly. When the two halves start sticking together on their own, flip (using a spatula, tongs, or your fingers – I just carefully grab the open edged center and turn).
Heat on the other side until the tortilla cooks a bit and the cheese seems melted. You can slide it right out of the pan onto the plate. Slice, add any guacamole, sour cream or salsa and enjoy. Simply repeat the process for each additional quesadilla.
TIP – Prepare each one off of the hot burner. To keep the already cooks ones hot, you can put them on a plate in the oven on low heat, about 250 degrees.
I made blue margaritas to go with the quesadillas, which are margaritas made with blue curacao instead of triple sec. Taste a little sweeter, but generally the same. An easy recipe for any margarita is 2 parts tequila, 1 part triple sec/blue curacao/Cointreau/Grand Marnier/amaretto or whatever you’re using for to make whatever type of Margarita you want, 4 parts Margarita mix. The all natural mixes with lime juice and cane sugar are much better, healthier, and lower in calorie than any of the mainstream ‘lite’ mixes. They make for the best at home margaritas, even blend well for frozen drinks! (Did I mention I bar tended for years in college?)