February 28th, 2013
This post features a guest cook/my best bud, Jenny. Jenny is an avid sailor and skier, a teacher, marine biology nerd, Bill Murray fan, occasional boozehound, and all-around great human. While at College of Charleston, she started making half-quesadillas as a quick meal and sometimes hangover solution (if her mac and cheese supplies had diminished).
Buying a quesadilla maker seems as ridiculous as buying a mini pie maker (what??) or some other single purpose kitchen electronic/countertop-space-monopolizer, but I’ve considered it once or twice because I can’t seem to flip anything larger than a pancake without making a huge mess. Jenny’s method eliminates the need to flip. You lay the tortilla flat with its toppings face up, fold it over, and repeat. Blam. Well done, Jenny.
1 lb raw shrimp
2 tbsp olive oil or canola oil
1/2 tsp ground cumin
salt and pepper
1 avocado, cut into 1″ cubes
2 beefsteak tomatoes, chopped
1/2 red onion, diced
2 tbsp fresh lime juice
1 tbsp fresh cilantro, chopped (optional)
1/2 tsp cayenne pepper
1/4 tsp garlic powder
salt and pepper
2 large tortillas
approx. 3/4 cup feta cheese
approx. 1 cup shredded cheddar cheese
1. Combine salsa ingredients and set aside.
2. Mix raw shrimp, cumin, and salt and pepper in a medium bowl. With a large skillet, toss shrimp in oil over medium heat until both sides appear fully cooked.
3. Sprinkle cheddar evenly over tortillas, but add feta to one half. Add desired amount of shrimp and salsa on the same side as the feta. On medium heat, coat a large pan with cooking spray and slide one of the tortillas onto the pan. Once it look like the underside has browned, fold the empty side over and firmly press the tortilla with a spatula. Take off heat and let it sit on the pan for a few minutes.
4. Repeat with second tortilla. Serve! Goes very well with a sweet salsa like this one
More stupid kitchen tools:
Electric pancake maker? Wtf, man.
How to lure a finicky eater: alter his/her hot dog to resemble something that is also slimy.