Rock Shrimp Quesadillas with oaxacan cheese and tomatoes

Name: Rock Shrimp Quesadillas with oaxacan cheese and tomatoes
Cuisine: American
Ingredients: Eight 6-inch (15-cm) corn or flour tortillas; 1 cup (100 g) sliced red or yellow onion; 1 cup (100 g) sliced red or yellow onion; 2 teaspoons olive oil; Eight 6-inch (15-cm) corn or flour tortillas; Hot pepper sauce; 2 cups (360 g) rock shrimp or coarsely chopped peeled and deveined medium (31 to 35 count) shrimp; 2 cups (360 g) rock shrimp or coarsely chopped peeled and deveined medium (31 to 35 count) shrimp; 4 teaspoons thinly slivered garlic; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; ¼ cup (10 g) coarsely chopped fresh cilantro leaves; 1⅓ cups (220 g) seeded, diced plum tomato; 2 cups (230 g) shredded melting cheese, such as Jack, Oaxaca, or low-moisture mozzarella; 2 cups (230 g) shredded melting cheese, such as Jack, Oaxaca, or low-moisture mozzarella; Fresh lime juice; 2 cups (230 g) shredded melting cheese, such as Jack, Oaxaca, or low-moisture mozzarella; Guacamole and cilantro sprigs, for garnish; 2 cups (230 g) shredded melting cheese, such as Jack, Oaxaca, or low-moisture mozzarella; Guacamole and cilantro sprigs, for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

I first encountered this quesadilla at a little stand in Mexico many years ago on a beach near Manzanillo. Made open-faced with nuggets of shrimp and topped with fresh vegetables, herbs, and melting cheese, it’s a perfect summer lunch. Here, I’ve used the same flavors but simplified this by sandwiching the filling between two tortillas.

Ingredients

Eight 6-inch (15-cm) corn or flour tortillas
2

Americas
United States
Mexico
Manzanillo
Lunch
Fish course
Pescatarian
Summer
California

Method

In a dry nonstick skillet, heat the tortillas over medium heat for a few seconds on each side and then transfer them to a plate. Cover with a clean kitchen towel to keep warm.

Add the olive oil, onion, and garlic to the skillet and sauté until softened. Add the shrimp, season with hot sauce, and sauté 1 minute more. Stir in the cilantro and tomato and season to taste with salt, pepper,