I Want To Show You How I Like To Make My Shrimp And Corn Quesadillas.
- Corn Kernals
- Shredded Monterey Jack
- Fresh Cilantro
- Some Salt
- Some Flour
- Olive Oil
- Sour Cream
You need a couple of ears of corn you want to remove all the husks some shrimp it’s been shelled and devein and you want to chop into bite-size pieces diced red onion red bell pepper a little bit of a jalapeno, garlic lots of shredded Monterey Jack a lime,paprika,cumin, oregano ,fresh cilantro, some salt, some flour, tortillas you need some olive oil,some sour cream you serve it with but that’s about it now. I’m going to do first is I’m going to char my corn on my gas burner very much like what we do when we make roasted peppers if, you don’t have a gas burner you don’t do this over an electric burner you would want to use this a grill pan it’s not going to give you the same flavor of that charred deliciousness and you get.
When you use the same method for roasted pepper now what I will say is do not panic right if, you start to hear little pops here in there because it is you know corn kernels and they will pop a little but I’m telling you it is absolutely well worth it and you want to just keep them rotated keep rotating your corn until you develop a good char color on some parts of the corn doesn’t have to be the whole whole thing is blackened such as a few parts here and there gives you so much flavor so once your corn has been charged like this I let it cool for a bit and this is the best way to cut kernels off of your corn on the cob you just place it on a bun pan just like that and then just very carefully you tuck your fingers back okay and then you just run a sharp knife all the way down and then you just rotate it and just keep going at the best way really because as otherwise it’s a mess it’s there’s corn kernels everywhere this just catches it all which is awesome huh and it’s very efficient it works well every time.
I have a large skillet with some olive oil preheating into that I’m going to add the peppers, onions, jalapeno, garlic all of that good stuff and then also going to add my corn the reason why I’m adding the corn now is because the corn was charred on the outside it has great fantastic smoky flavor it’s so quite raw on the inside it’s not fully cooked through yet so by adding it at this point weights of peppers and everything we’re going to develop a lot of great flavor together and it’s going to cook the corn just enough for it to still be a bit you know crunchy so it’s not super soft. I just need to cook these for about 10 minutes let me just give them a quick pinch of salt. I’m just going to toss these on medium heat for about 10 minutes there’s 8 to 10 minutes or until I can see that they’ve cooked down quite a bit these look perfect it’s my by 8 minutes I don’t want to cook them so much so they lose any texture or shape because I want that texture I want a little bit of crunch in my quesadillas so, I just want to add my spices just give them a stir.
You want to just cook them with that oil and then next Oh smells it’s out of this world it really does and then you just add the shrimp but you can see, I’d sites to shrimp to bite-sized pieces so that they first throughout my quesadilla is really nicely and now this piece needs to cook for about I would say three to five minutes or until the shrimp is fully cooked through we’re going to add one last pinch of salt not very big just to season the shrimp at this point nothing and then your filling is done but pretty much that looks fantastic I’m just going to turn this off I’m going to add a little chopped cilantro a little squeeze of lime now at this point you don’t have to make quesadillas with this you can make tacos.
5You can use it for a filling for whatever your heart desires it’s good just as and if, you want to chop the shrimp even finer this would be great as an appetizer on tortilla chips. I mean really anything you want this is just money on but in tortilla with some Monterey Jack cheese and then just cook to GUI perfection is what I’m after so, I’m going to set this aside which by the way this can be made a day or two in advance if, you want to but a day in advance would be what I would make it and that way you can have it ready in the fridge if you have a bunch of people coming over I’m going to move my skillet bring my other skillet over just cause it’s a little bit bigger and I can make two at once and I’ll be going on making our delicious keep it in all right so I’ve got my flour tortillas here these are a medium size so that just couldn’t find a large burrito size on in my grocery store.
What I like to do is I like to take each one and make you know cut it fold it in half to make a quesadilla so, I’m going to show you how I do it I have a skillet here with a little bit of olive oil you can use vegetable oil then you just take a little bit of your cheese on and place it on one side okay and then you take a little bit of your of your filling don’t overstuff these simply because you don’t want the filling to kind of explode all over the place you want it to be in your quesadillas you know and then just a little bit more cheese on top of the feeling because it kind of helps it’s almost like edible glue if, you will it helps the other side of the quesadillas stick now just take that place it make it like that on one side. I’m going to make another one on this side and then.
I just take whatever olive oils in there right and just brush the top that way the opposite side is nice and greased and when I flip because this only takes about a minute or so at each side then I don’t have to add any additional oil so, I’m just going to keep making my quesadillas I’m going to keep cooking them and I’ll show you what they look like when they’re done all right last one came out now, I just kind of cut them in half right really lovely and the cheese is melted and it’s crispy on both sides.