Shrimp quesadillas with peppers, onions, pineapple

This is another one of my hunting and gathering meals. When I don't have anything planned, quesadillas are my go-to, easy to assemble, last minute meals. Even easier when I always have a pack of tortillas in the fridge. I also found some frozen shrimp, a bag of frozen mixed peppers and onions, shredded cheddar cheese (which I also keep in the freezer), and some of my pineapple salsa (click here for the recipe).

I rinsed the shrimp in some warm water to thaw them out a bit, then peeled off the shells. I added some seasonings to the shrimp: chili powder, garlic powder, cayenne, dried cilantro, salt, and pepper. I also squeezed the juice of half a lime onto the shrimp. Just don't let the shrimp sit too long in the lime juice, or they will cook from the acid.

Put a frying pan on medium-high heat with a splash of olive oil. Cook the shrimp for no more than a minute on each side. They cook very quickly.

Take the shrimp out of the pan, and add the peppers and onions to the pan to cook until soft. Season with salt and pepper. When the peppers and onions are soft, add the pineapple salsa. You just want the salsa to heat through, no need to cook it for very long.

Remove the salsa mixture. I give the pan a quick rinse with water, and put it back on the stove on medium-low heat. Add a tortilla to the pan and layer with cheese, the salsa mixture, and the shrimp. Sprinkle the shrimp with more cheese, and add another tortilla to the top.

I like to add some weight to the top of the quesadilla to press it down, so I use a plate with my tea pot on top of it. Let the quesadilla brown on one side before flipping over. Use a large spatula to help with the flip, otherwise you might lose some of the stuffing. It's done when the cheese is melted and the tortilla is crisp.

Slice the quesadilla into wedges, and serve with sour cream, salsa, guacamole, whatever you like. It also works great with leftover chicken, pork, or steak. Even something as simple as a stuffing of cheese with a sprinkle of chili powder can be a fabulous snack.

Make what you like, and like what you make!

Holy Guacamole!

Whenever I discover perfectly ripe avocados on my weekly grocery shopping trek, I do a little happy dance right there in the produce section (it's true, check the surveillance tapes at Redner's). Perfectly ripe avocados = perfectly fresh guacamole! With just the addition of lime juice, cilantro, tomatoes, and a few seasonings, the result is truly sublime.

Of course, there are as many different recipes for guacamole as there are bad reality shows on TV (Bridalplasty, I'm talking to you!). Mine has gone through a few variations throughout the years, but since I came up with this one, I haven't made it any other way.

You'll need some ripe avocados, lime juice, tomatoes, fresh cilantro, freshly ground pepper, kosher or sea salt, a pinch of sugar, garlic powder, and chili powder. If you don't know how to process an avocado, just do a search on youtube for a tutorial.

I use chunks of avocado and diced tomatoes along with a generous portion of chopped cilantro. I love lime juice, so I use the juice of one large lime or two small limes. Season with salt and pepper. Throw in a pinch of sugar along with a light sprinkle of garlic powder and chili powder, and mix everything together. Taste the guacamole and adjust the seasoning as you like.

That's it! When you keep it as simple as this recipe, your mouth will do a happy dance tasting each of these phenomenal ingredients. I love the creaminess of the avocado mixed with the tartness of the lime, sweetness of the tomato, and distinct flavor of the cilantro. The garlic and chili powder are subtly in the background, but if you want them to be more prominent, use some fresh garlic and a bit more chili powder. You can also give it a kick with cayenne. I'm not a big fan of raw onions, so I don't use them here, but knock yourself out if that's what you like.

Make what you like, and like what you make!