Mexican Chicken and Shrimp Quesadillas with Salsa
Mexican Chicken and Shrimp Quesadillas
½ cup Mexican Cheese (Cacique brand Queso Quesadilla) or Spicy Monterey Jack Cheese
4 Large Flour Tortillas
2 Grilled Chicken Breasts
6 oz Shrimp shelled and deveined
6 Sprigs Cilantro
2 oz Marinated Jalepeno Rings or fresh Jalepenos chopped
4 Tbsp butter
1 Tbsp Olive Oil
2 cloves garlic, minced
juice of 1/2 lemon
Makes 2 quesadillas (12 pieces) or 2 servings
On a frying pan add olive oil , cook chicken breasts for 15 min with salt and pepper till done. Set aside. On another frying pan, add 2 Tbsp butter, add minced garlic and saute shrimp. Add lemon juice, season with salt and pepper, cook 5 min. till shrimp is no longer translucent. Set aside. On a large frying pan, add 1 Tbsp butter and cook tortilla till lightly greased, turn over and add 1/2 the grated cheese, shrimp or chicken meat, and jalepenos. Add another tortilla on top and flip over. Cook till cheese is melted and tortillas are crispy and golden, 3 minutes. Place on cutting board and cut into 6 slices. Top with salsa and guacamole and a garnish of cilantro sprig. Repeat for one more quesadilla.
Tip: If the cheese doesn't completely melt, I pop it in the microwave for 1 min and continue to crisp on the pan.
I like to heat all my tortillas on a frying pan with butter till it's golden and risen right before eating, trust me it's delicious! Use this tip for tortillas for tacos as well.
Mexico City Salsa
2 Roma Tomatoes boiled
1/2 onion
1 clove garlic
1/2 Serrano Pepper (depending on how spicy you want it)
2 bunch cilantro
salt and pepper
Boil tomato in water for 5 min till soft, drain and put in blender with all other ingredients. Blend for 1 minute and serve.
This recipe was shown to me by a Mexican cook in Mexico City, blending makes it quick and easy.
Pico de Gallo Salsa
2 Tomatoes
1/2 onion
2 bunch cilantro
1 clove garlic
juice of 1/2 lemon
1 Serrrano Pepper, minced (depending on spiciness)
salt and pepper to taste
Chop all ingredients and combine with lemon juice, add salt and pepper to taste.
Restaurant Guacamole
2 Ripe Avocados
2 bunch cilantro, chopped
1/2 onion, chopped
juice of 1/2 lemon
1 Serrrano Pepper, minced (depending on spiciness)
salt and pepper
In a stone mortar and pestle or Molcajete, grind up cilantro and salt till smooth. Slice avocado in half, remove pit. Slice lengthwise and scoop out avocado with a large spoon. Place in bowl, add cilantro mixture, combine with lemon juice and chopped onion. If you don't have a mortar and pestle, just add chopped cilantro and salt.
Tip: Try to purchase the best homemade flour or corn tortillas, it makes a huge difference in taste. You can purchase some tortillas in a Mexican Market or even Trader Joes has “homemade style” flour tortillas, the thinner and chewier the better. It tastes so much better than the generic store bought mass market brands! I prefer flour for quesadillas and corn for tacos.
½ cup Mexican Cheese (Cacique brand Queso Quesadilla) or Spicy Monterey Jack Cheese
4 Large Flour Tortillas
2 Grilled Chicken Breasts
6 oz Shrimp shelled and deveined
6 Sprigs Cilantro
2 oz Marinated Jalepeno Rings or fresh Jalepenos chopped
4 Tbsp butter
1 Tbsp Olive Oil
2 cloves garlic, minced
juice of 1/2 lemon
Makes 2 quesadillas (12 pieces) or 2 servings
On a frying pan add olive oil , cook chicken breasts for 15 min with salt and pepper till done. Set aside. On another frying pan, add 2 Tbsp butter, add minced garlic and saute shrimp. Add lemon juice, season with salt and pepper, cook 5 min. till shrimp is no longer translucent. Set aside. On a large frying pan, add 1 Tbsp butter and cook tortilla till lightly greased, turn over and add 1/2 the grated cheese, shrimp or chicken meat, and jalepenos. Add another tortilla on top and flip over. Cook till cheese is melted and tortillas are crispy and golden, 3 minutes. Place on cutting board and cut into 6 slices. Top with salsa and guacamole and a garnish of cilantro sprig. Repeat for one more quesadilla.
Tip: If the cheese doesn't completely melt, I pop it in the microwave for 1 min and continue to crisp on the pan.
I like to heat all my tortillas on a frying pan with butter till it's golden and risen right before eating, trust me it's delicious! Use this tip for tortillas for tacos as well.
Mexico City Salsa
2 Roma Tomatoes boiled
1/2 onion
1 clove garlic
1/2 Serrano Pepper (depending on how spicy you want it)
2 bunch cilantro
salt and pepper
Boil tomato in water for 5 min till soft, drain and put in blender with all other ingredients. Blend for 1 minute and serve.
This recipe was shown to me by a Mexican cook in Mexico City, blending makes it quick and easy.
Pico de Gallo Salsa
2 Tomatoes
1/2 onion
2 bunch cilantro
1 clove garlic
juice of 1/2 lemon
1 Serrrano Pepper, minced (depending on spiciness)
salt and pepper to taste
Chop all ingredients and combine with lemon juice, add salt and pepper to taste.
Restaurant Guacamole
2 Ripe Avocados
2 bunch cilantro, chopped
1/2 onion, chopped
juice of 1/2 lemon
1 Serrrano Pepper, minced (depending on spiciness)
salt and pepper
In a stone mortar and pestle or Molcajete, grind up cilantro and salt till smooth. Slice avocado in half, remove pit. Slice lengthwise and scoop out avocado with a large spoon. Place in bowl, add cilantro mixture, combine with lemon juice and chopped onion. If you don't have a mortar and pestle, just add chopped cilantro and salt.
Tip: Try to purchase the best homemade flour or corn tortillas, it makes a huge difference in taste. You can purchase some tortillas in a Mexican Market or even Trader Joes has “homemade style” flour tortillas, the thinner and chewier the better. It tastes so much better than the generic store bought mass market brands! I prefer flour for quesadillas and corn for tacos.
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