Shrimp Quesadillas with Pineapple Salsa

Shrimp Quesadillas with Pineapple Salsa

A lot of people say that the egg is the most versatile ingredient when it comes to cooking. And it’s true. You can turn an egg into an omelet, pudding, or even a fruity custard. Different cultures eat them for breakfast, lunch, and dinner. You can take a simple, relatively flavorless ingredient and turn it into so many different things. That is how I feel about tortillas. I view tortillas as an agent to create a quesadilla. And I view quesadillas as a blank slate to let my mind wander. Quesadillas are one of those things where you can just pull a bunch of things out of the refrigerator that appeal to you that night and make yourself a satisfying dinner.

Shrimp Quesadillas with Pineapple Salsa

Quesadillas don’t have to follow the traditional Mexican flavors, either. Basically anything that you would think to put on a pizza or a sandwich, you can put in a quesadilla. I was feeling like something spicy when I came up with the idea for these Shrimp Quesadillas with Pineapple Salsa. Griddled between two crunchy tortillas, you will find a mixture of charred poblano chiles, sautéed shrimp, fresh cilantro, and Monterey Jack cheese. I top these wedges of cheesy quesadillas with a sweet and spicy pineapple salsa. I have a relatively high tolerance for heat and I still found this salsa a little spicy. So if you can’t handle the heat, cut back on the jalapeño a bit. If you want to keep the salsa simply fruity and sweet, just leave out the pepper altogether.

Shrimp Quesadillas with Pineapple Salsa
 
Prep time
Cook time
Total time
 
Shrimp, poblano pepper and Monterey hack quesadillas topped with spicy pineapple salsa.
Author:
Yield: Serves 4
Ingredients
FOR THE SALSA:
  • ½ cup diced pineapple
  • ½ cup seeded, diced tomatoes
  • ¼ cup minced red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped cilantro leaves
  • 1 teaspoon minced, seeded jalapeño
  • Kosher salt
FOR THE QUESADILLAS:
  • 1 poblano chiles
  • 2 tablespoons olive oil
  • 12 ounces shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1½ cups shredded Monterey Jack cheese
  • ¼ cup chopped cilantro leaves
  • 8 (6-inch) flour tortillas
Directions
FOR THE SALSA:
  1. Stir together the pineapple, tomato, red onion, lime juice, cilantro, and jalapeño in a medium bowl to combine. Season with salt, to taste.
FOR THE QUESADILLAS:
  1. Preheat the broiler. Place the poblano chile on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chile occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chile, remove the seeds, and dice.
  2. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the shrimp to the pan, season with the salt and pepper, and cook for 1 to 2 minutes per side, until cooked through. Transfer the shrimp to a cutting board and cut into ½-inch pieces.
  3. Stir together the shrimp, diced poblano chile, cheese, and cilantro in a medium bowl to combine.
  4. Place a griddle over medium-high heat and spray with nonstick cooking spray. Place the tortillas on a clean work surface. Place one-fourth of the shrimp mixture on each tortilla and spread out to cover the entire surface of the tortilla. Top each with another tortilla. Grill the quesadillas for about 2 minutes per side, until the tortillas are golden brown and the cheese is melted. Cut into wedges and serve with the pineapple salsa.

 

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  1. […] go-to ingredient to play around with in the kitchen. Oatmeal last week, granola this week. In my last post, I talked about how I use tortillas as a blank slate to make a delicious quesadilla that suits my […]

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