- 1 onion, diced and sauteed until golden
- 1/2 lbs tomatillos, charred, husks removed
- 2 avocados,s pitted, peeled and diced
- 1/4 bunch fresh cilantro,s chopped
- 1 tbsp cumin seeds, toasted
- 1 sea salt to taste
- 1 black pepper freshly ground to taste
- 20 16 inches flower tortillas
- 1/2 lbs Monterey Jack cheese, shredded
- 2 tbsps Olive oil
- 2 lbs of large shrimp, peeled and deveined (recipe below)
- 2 bunches watercress, washed and dried
- 1 bag of hardwood chips (apple hickory or mesquite)
- 1/2 cups orange juice
- 1/4 cups white wine vinegar
- 1/4 cups Lemon juice
- 2 tsps Dijon-style mustard (optional)
- 3 cups light olive oil or canola oil
- 2 tsps sea salt
- 1/2 tsps freshly ground black pepper
- 3 tbsps minced resh herbs, such as chives, parsley and/or tarragon (optional)
1. Make the tomatillo paste: Place the onion, tomatillos, avocado, cilantro, cumin, salt and pepper in a food processor and pulse to form a coarse paste.
2. Fill the tortillas: Divide the tomatillo-avocado mixture among 10 tortillas, spreading evenly. Top each tortilla with the cheese, dividing evenly. Place the remaining 10 tortillas on top of the cheese, lining up the edges. This process can be done up to 1 hour in advance of serving.
3. Cook the quesadillas: Lightly brush one side of each quesadilla with the oil. In batches, place the quesadillas in a nonstick skillet, oiled side down, and cook over low heat until golden brown. Brush the other side with oil, turn over, and cook until golden brown. Keep the quesadillas warm in a low oven until all are cooked.
4. Garnish and serve the quesadillas: Cut the quesadillas into quarters and place on serving plates. Top each quesadilla with 4 Smoked Shrmp. In a bowl, toss the watercess with the vinaigrette to taste and divide the dressed greens among the plates. Drizzle the perimeter of the plates with some of the remaining vinaigrette.
Smoked Shrimp
- 2 lbs large shrimp, peeled and deveined
- hardwood chips (apple hickory or mesquite)
1. Place the shrimp in salt water (the water should taste salty enough on the tonge) and soak for 30 minutes; drain well. Preheat the grill to high. Place a layer of hardwood chips in an aluminum pan and position a rack on top. Place the shrimp on the rack and cover the pan tightly with foil. Place the pan on the grill and cook the shrimp for about 10 minutes. Immediately remove the shrimp from the pan to prevent overcooking.
Orange Vinaigrette
- ½ cup orange juice
- ¼ cup white wine vinegar
- ¼ cup lemon juice
- 2 tsp Dijon-style mustard (optional)
- 3 cups light olive oil or canola oil
- 2 tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp minced fresh herbs, such as chives, parsley and/or tarragon (optional)
2. In a bowl, combine the orange juice, vinegar, lemon juice, and mustard, if using. While whisking, gradually drizzle in the oil until blended. Season the dressing with salt and pepper and stir in the fresh herb, if desired.
Source: Cooking at the CIA (Culinary Institute of America) Recipes form the Public Television Series
