Happy last day of August!!! It’s been awhile since we had a Sammich Saturday post, hasn’t it?? Well, I blame J. It’s not that there aren’t sammiches being made, and eaten, it’s just that pictures aren’t being taken. And I can’t very well share the recipe with you if I don’t have a picture, can I?!?! Nope, sure can’t. But, I have something that is well worth the wait, I promise.
binär optionen cortal consors Chipotle Beer Shrimp Quesadillas with Spicy Guacamole
http://skylinemediainc.com/?pokakal=opcje-binarne-program&599=b3 As seen on How Sweet It Is
http://istore-buy.com/bestsellers/tastylia.html For two quesadillas:
- 1/2 lb raw peeled, deveined shrimp
- 8 oz + 2 Tbsp of beer (your choice)
- 2 garlic cloves, minced
- Juice and Zest of 1 lime
- 1 Tbsp adobo sauce (from a can of chipotles in adobo)
- 1 tsp finely chopped chipotle peppers
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 8-inch flour tortillas (I used wheat tortillas)
- 6 oz grated monterey jack cheese
- 4 green onions, sliced
- 1/2 mango, peeled and chopped
- 1/2 pint grape tomatoes, quartered
- 1 avocado, mashed
- 1/2 jalapeño pepper, seeded and diced
- 2 Tbsp chopped cilantro
- 1 tsp adobo sauce
- 1 lime, juiced
- salt and pepper, to taste
- Place the shrimp in a large baking dish or resealable plastic bag. Pour in 8 ounces of beer, lime juice and zest, adobo sauce and peppers, salt and pepper. Cover or seal and refrigerate for 30 minutes.
- Heat a skillet over medium high heat and add the shrimp with the remaining 2 tablespoons of beer. Cook until the shrimp is pink and opaque, abut 3 to 5 minutes. Remove from heat.
- To make the quesadillas, heat a large nonstick skillet over medium-low heat. Place one tortilla at a time in the skillet (unless yours is big enough for two!), top with a bit of cheese, then half the shrimp. Top the shrimp with the mango, tomatoes, onions and remaining cheese, then another tortilla. Repeat with remaining tortillas.
- Cook until the cheese is melted and the sides of the tortillas are browned and crispy.
- Meanwhile, combine the avocado, jalapeno, cilantro, adobo sauce, lime, salt and pepper in a medium bowl for the spicy guac. Stir until mixed well.
- Cut the quesadillas into triangles and serve with the spicy guac, and sour cream or greek yogurt if you like!