Thursday, July 21, 2011

Rosie Makes A Shrimp Quesadilla.

I had a hankering for a quesadilla the other day, and if I want a decent one, I'm going to have to make it myself.
My ingredients: tortillas cooked shrimp spinach small squash 1/2 onion assorted multi-colored sweet peppers mozzarella cheese
I diced my squash, peppers, and onion.
I added about 2 TB butter and oil to my pan and sauteed the veggies over medium high heat for about a minute. Then I added a tablespoon of sugar and cooked for another minute, stirring. The sugar brings out the natural sweetness of the vegetables.
Salt and pepper to taste. Set aside. Let's build a quesadilla.
First a layer of spinach.
Then the veggie layer and shrimp.
Top with mozzarella and fresh basil and another tortilla.
Pour some oil in your pan, heat, and add the quesadilla. When first side is browned, flip the quesadilla and brown the other side.
OK. Rosie really didn't flip this. She cheated and used two pans.
Slice into wedges and serve.
Ooey gooey cheese. Sweet, succulent shrimp. Fresh veggies. And fried tortilla.
Rosie knows how to make a quesadilla.
Lookie. You can actually see the shrimp in my quesadilla! As I've found out, restaurants are extremely stingy when adding meat to their quesadillas. To wit: This is the chicken quesadilla I recently was served at a local restaurant, the Kill Devil Grill, and I thought it missed the mark by a mile. And I usually like my meals at KDG. Not this time. I was hard pressed to find the black beans in here much less the chicken, which was virtually non-existent, although I did receive my 5 pieces of lemon, so lunch wasn't a total bust. Please feel free to compare and contrast.

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