Ok, these quesadillas will rock your world and rock anyone else’s world that you serve them to.
12 jumbo shrimp, deveined and peeled with tails removed
½ teaspoon Chinese Five Spice
2 teaspoons olive oil
4 large flour tortillas
1 poblano peppers
2 cups pepper jack cheese, shredded
1 ripe Haas avocado, chopped into ½ inch pieces
1 ear corn
1 cup cherry tomatoes, quartered
1 tablespoon cilantro, chopped
1 tablespoon olive oil
2 teaspoons apple cider vinegar
Kosher salt and pepper to taste
To make the salsa, grill the corn on a barbecue and then cut the corn off the ear. Add to a medium sized bowl. Add the tomatoes, cilantro, avocado, olive oil and vinegar and lightly toss. Season with salt and pepper. Chill in the refrigerator.
To blacken the poblano pepper , using a gas stove, place the pepper directly on the flame and blacken on all sides. If you don’t have a gas stove, use the “broil” feature on your oven and blacken on all sides. When the pepper is blackened, place it in a paper bag for at least 10 minutes. Remove from the bag and remove the blackened skin by just pulling it off or scraping it off with a pairing knife and then remove the stem and seeds and coarsely chop. Set aside.
To make the shrimp, add the shrimp to a bowl and lightly sprinkle the Chinese five spice on top of the shrimp and mix well. Put in the refrigerator for at least 20 minutes.
Heat a sauté pan to medium. Add 2 teaspoons of olive oil to the pan. Cook the shrimp until pink. Remove and set aside.
Heat a large sauté pan to medium, put one flour tortilla on the bottom, add 1 cup cheese, followed by the shrimp, the poblano peppers and top with 1 cup cheese. Put the other flour tortilla on the top. Cook for about 2-3 minutes or until the cheese melts and the bottom is lightly browned. Flip the quesadilla and cook on the other side for about 2-3 minutes. Remove from the pan and let sit for about 4 minutes. Slice into 8 pieces “pizza style”. Serve warm with the Salsa.