Kitchens Are Monkey Business: Shrimp And Spinach Quesadillas

I’m making my version of quesadillas today. According to a bit of quesadilla history, I believe I can offer my own culinary suggestions to an imminently adaptable and centuries-old foodstuff.

After doing extensive research on the quesadilla (i.e. Googling), I discovered that the quesadilla, in one form or another has been around for hundreds of years.

Rooted in Mesoamerica, the traditional quesadillas were originally made with masa, or corn flour. The indigenous peoples filled this staple of their diet with what was available - beans, squash, and pumpkin seeds.

Mesoamerica refers to the historical and cultural region that today encompasses Mexico and Central America and would include the Olmec, Mayan, Aztec, and Incan civilizations.

When the Spanish conquistadors arrived in the 1500s, they brought livestock, which lead to the availability of dairy products. Both meat and cheese were added to the quesadilla, which could now be made with wheat flour. This was a pivotal point in culinary history - the fusion of different ingredients and the blending of two cultures. This intermingling of indigenous and Spanish culinary traditions eventually led to what we recognize today as the quesadilla. From humble beginnings, the quesadilla has evolved and diversified based on the availability of ingredients and culinary preferences across Mexico and beyond.

The popularity of the quesadilla spread, both geographically and ethnologically. Different cultures experimented with different fillings, preparations, textures, cooking methods, and presentation methods, although the use of the tortilla and cheese remains the defining characteristics of this dish.

The versatile quesadilla adapts to the culture and the tastes of its peoples. It has evolved through cultural exchange, resulting in a satisfying fusion of flavors and ingredients.

That said, I'm making shrimp and spinach quesadillas.

Rosie’s Shrimp and Spinach Quesadillas

I’m simply giving you the ingredients here. As for fillings, please pick and choose what and how much you’d like.

Flour tortillas (1-2 per person, depending on filling)

Spinach, stemmed

Cooked shrimp, sliced lengthwise

Roasted red peppers, chopped (You can use the jarred variety or roast your own. I blacken my peppers over an open flame, dunk them in ice water, and rub off the charred skin.)

Sautéed sliced mushrooms

Sliced onion

Sliced jalapeños

Grated Monterey Jack and Mozzarella Cheeses

Lay flour tortilla flat. On bottom half, sprinkle a layer of grated cheese. Top with a bed of spinach leaves, then lay the sliced, spooning shrimp across the spinach. Add your options: roasted peppers, mushrooms, onion.

Top with another layer of cheese and fold top of tortilla over. Press to seal it. The cheese will be the glue that holds it all together. Be careful not to overfill your quesadillas.

Heat a thin layer of oil in a medium skillet over medium heat. Carefully place quesadillas, one at a time, in hot oil (about 350° - 375°), pressing down with spatula to squish the quesadillas. Fry a couple minutes until bottom is golden brown. Turn over and brown the other side. Drain on rack.

My options are always changing whenever I make quesadillas, depending on what I have on hand, so there are always alternative fillings. You might consider using any combination of these items: rice, corn, beans, jalapenos, squash, and zucchini. By all means, try a different array of cheeses. Mexican quesadillas often use cheeses like Oaxaca, Chihuahua, or Manchego for their excellent melting properties and mild, slightly salty flavor. You might enjoy a slight sprinkling of orange zest over top for a nice citrusy zing. Feel free to add your own twist here. Try a different protein - maybe shredded cooked chicken with a rice and beans and a dusting of cumin. Making quesadillas is a good way to utilize items in your refrigerator that might otherwise, unfortunately, not see it to the next meal.

Serve with salsa, sour cream, and cilantro and/or parsley.

Enjoy.

Now for the step-by-steps:

I have flour tortillas, salsa, spinach, cilantro, cooked shrimp, grated Monterey Jack and Mozzarella cheeses, chopped roasted red peppers, chopped onions.