Smoked Mushroom and Shrimp Quesadilla with Adobo Chili Salsa
Ingredients
- 2 Anaheim chile peppers
- 12 ounces medium shrimp
- shelled
- deveined
- and cut in half lengthwise
- 2 teaspoons Essence
- recipe follows
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 6 (9-inch) flour tortillas
- 1 1/2 cups grated Monterey Jack
- 1 1/2 cups grated sharp Cheddar
- 8 ounces smoked mushrooms
- recipe follows
- Adobo Chile Salsa
- recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- 8 ounces button mushrooms
- wiped clean
- stemmed and thickly sliced
- 1 tablespoon olive oil
- 1 tablespoon Essence
- recipe follows
- 2 cups chopped
- peeled
- and seeded tomatoes
- 1/3 cup chopped white onions
- 2 chipotle chiles in adobo
- with 1 teaspoon adobo sauce
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon minced jalapeno
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch cayenne
Instructions
No instructions listed