More Great Mexican Food

Shrimp Quesadilla
*makes 6 appetizer size quesadillas, Courtesy of Rosa Mexicano http://www.rosamexicano.com/
• 3/4 lb raw, cleaned, shelled, shrimp, cut into 1/4 inch pieces
• ½ small white onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 serrano or guajillo chiles, finely chopped
• 3 tablespoons olive oil
• Salt
• 1½ cups finely shredded queso Chihuahua, Muenster, or cheddar cheese (about 4 ounces)
• 6 Fresh Corn Tortillas or store bought 6-inch corn tortillas

Toss the shrimp, onion, garlic, and chiles together in a bowl until well mixed.

Heat the oil in a large heavy skillet over medium-high heat until very hot. Add the shrimp mixture all at once, season with salt, and cook stirring and tossing, until the shrimp begins to brown. Pour the mixture into a bowl and taste, if salt is needed add as needed.

Spread ¼ cup of the cheese over half of each tortilla, leave a small border along the edge. Top with 2 heaping tablespoons of the shrimp mixture. Fold the empty side over the filling and press firmly to close.

Cook the quesadillas in batches on the griddle, turning once, until light golden brown and crisp, about three minutes per side. This can also be done in an oven at 350 degrees F. Serve immediately and top with Pico de Gallo or your favorite salsa.
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Pico de Gallo
Courtesy of Rosa Mexicano, http://www.rosamexicano.com/

*makes about 2 cups

2 ripe medium tomatoes (about 12 ounces)
¼ cup finely chopped white onion, or to taste
12 large fresh cilantro sprigs, thick stems removed, remaining stems removed, remaining stems and leaves finely chopped (about ¼ cup)
1 medium jalapeño or small Serrano, finely chopped (about 1½ tablespoons), or to taste
Juice of 1 lime, or to taste
1 teaspoon olive oil (optional)

Core the tomatoes and cut them in half. Gentle squeeze out most of the seeds, and cut the tomatoes into ¼-inch (no longer) dice. Toss the diced tomatoes, onions, cilantro, and jalapeno together in a mixing bowl. Add the salt and lime juice, then stir in oil, if using. Let sit for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours – no longer – before serving. Stir and taste again before serving.