- 6 large or 12 small shrimp, smoked and roughly chopped
- 4 Fresno Chilies seeded and cut in half
- 2 cups grated semisoft cheese such as queso asadero or Monterey jack
- 2 flour tortilla or 4 corn tortillas
- oil for frying
Optional ingredients
- 2 jalapenos stems removed and sliced
- 2 medium tomatillos, husked, rinsed and sliced
- 2 tablespoons minced scallion or red onion minced
- 4 tablespoons fresh Tomato Salsa
Optional Toppings
- 1 cup thinly shredded lettuce or cabbage
- 1/4 cup cilantro
- 4 grilled baby onions
Spread the cheese over the tortillas. Add the smoked shrimp pieces. Add as many optional ingredients as you like.
To fry the quesadillas, lightly grease a heavy skillet with oil and heat until smoking. Place a tortilla in the skillet and cook over medium high heat until cheese begins to melt, about 1 minute. Fold the tortilla in half. Cook until lightly browned on each side, about 1 minute altogether. Continue until all the tortillas are cooked.
Place as many optional toppings as you are using over the quesadillas before serving.
Terry's Terrific Tacos
Serves 2
- 1 dozen corn tortillas
- 1 whole pork tenderloin
- 1 can chipotles in adobo
- 1 large sweet onion, such as Vidalia
- Tomato Salsa
- Chopped Cilantro
Remove any fat or silver skin from the pork and with a sharp knife butterfly the tenderloin to make one flat piece. Pound gently to about 1/2 inch thickness.
Place the entire contents of the can of chipotles in adobo in a food processor and blend until smooth. Reserve about 1/4 cup of sauce. Brush the rest of the mixture over the tenderloin. This may be done a day ahead if desired.
Heat a skillet quite hot, add a bit of canola or peanut oil and fry the pork on both sides until done. This can be prepared to this point and refrigerated for use the next day or frozen for the future.
When you are ready to serve, open the corn tortillas and separate or they will stick together. Wrap in a damp towel and microwave for 4 minutes.
Place two warmed tortillas on a plate one on top of the other.
Slice the warm pork tenderloin into strips about 2 inches long and as thin as you like.
Place the pork on top of the tortilla and add some diced onion, chipotle in adobo, salsa, and cilantro.
Basic Salsa
- 5 tomato ripe peeled
- 7 ounces chopped green chile
- 1/2 onion finely chopped
- 2 cloves minced garlic
- 1/2 bunch cilantro chopped
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon oregano
- 1 teaspoon salt
Place one tomato in food processor and puree. Blend all remaining ingredients, except whole tomatoes, in processor until well mixed but still slightly chunky. Pour into serving bowl. Process whole tomatoes until chunky. For a thicker salsa, strain juice from tomatoes and incorporate only the meatier portion. Add juice to achieve desired consistency.
