Baja Shrimp Quesadillas

Name: Baja Shrimp Quesadillas with Salsa Fresca, Lime Crema & Hot Sauce
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 10 oz Shrimp; 1 tbsp Blackening Spice; 1 Lime; 1 Tomato; 2 tbsp Sour Cream; 2 Tortillas; 1/2 cup Pepper Jack Cheese; 1/2 cup Mexican Cheese Blend; 1 tsp Hot Sauce; 1 tbsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Salsa Fresca, Lime Crema & Hot Sauce

By Recipe0 System

Making a fine quesadilla is easy (just ask your college self—all you needed was a tortilla, whatever cheese you happened to have on hand, and a microwave). Making a great quesadilla, however, requires just a bit more finesse. Take this one, for instance. It’s golden and crispy on the outside (thanks, butter!) and filled with spiced chicken and two kinds of melty cheese. The finishing touches? Spoonfuls of fresh tomato salsa and a drizzle of tangy lime crema. It’s a classic… just a little bit better.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
10 oz Shrimp
1 tbsp Blackening Spice
1 Lime
1 Tomato
2 tbsp Sour Cream
2 Tortillas
1/2 cup Pepper Jack Cheese
1/2 cup Mexican Cheese Blend
1 tsp Hot Sauce
1 tbsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, peel, and finely dice onion.

Pat chicken* dry with paper towels.

Rinse shrimp* under cold water and pat dry with paper towels.
2

Set aside 2 TBSP onion (4 TBSP for 4 servings).

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, Blackening Spice, remaining onion, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

Swap in shrimp for chicken; cook, stirring, until opaque and cooked through, 2-3 minutes.
3

While chicken cooks, finely dice tomato. Zest and quarter lime.

In a medium bowl, combine tomato, juice from one lime wedge (two lime wedges for 4), and 1 TBSP reserved onion (3 TBSP for 4 servings); add more onion to taste. Season with salt and pepper.
4

In a small bowl, combine sour cream, juice from one lime wedge (two lime wedges for 4 servings), and lime zest to taste. Stir in water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper.
5

Place tortillas on a clean work surface. Evenly sprinkle pepper jack and Mexican cheese onto one half of each tortilla. Top cheese with filling, then fold tortillas in half to create quesadillas.

Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for filling over medium-high heat. Working in batches, add quesadillas and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more.

Transfer to a paper-towel-lined plate.
6

Transfer quesadillas to a cutting board; slice into thirds and divide between plates. Serve with salsa, lime crema, and hot sauce to taste. Serve with any remaining lime wedges on the side.

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