Smoked Mushroom and Shrimp Quesadilla with Adobo Chili Salsa

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Total Time:
1 hr 15 min
Prep
30 min
Inactive
15 min
Cook
30 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 Anaheim chile peppers
  • 12 ounces medium shrimp, shelled, deveined, and cut in half lengthwise
  • 2 teaspoons Essence, recipe follows
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 6 (9-inch) flour tortillas
  • 1 1/2 cups grated Monterey Jack
  • 1 1/2 cups grated sharp Cheddar
  • 8 ounces smoked mushrooms, recipe follows
  • Adobo Chile Salsa, recipe follows

Directions

Preheat the oven to 300 degrees F.

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all the sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Put the peppers in a plastic or paper bag, and cool for about 15 minutes.

Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.

In a bowl, season the shrimp with the Essence, tossing to coat evenly. Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high. Add the garlic and cook, stirring, for 15 seconds. Add the shrimp and cook until the shrimp are just pink, 1 1/2 to 2 minutes. Remove from the heat and transfer to a plate to cool. Wipe the skillet clean.

In a bowl combine the 2 cheeses.

On a work surface, spread 3 of the tortillas. Sprinkle about 1/2 cup of the cheese over the bottom of each tortilla. Top each with 1/3 of the shrimp, mushrooms, and chiles. Sprinkle with 1/2 cup of the remaining cheese and top with a tortilla, pressing to adhere.

Add 1 teaspoon of the remaining oil to the pan over high heat. Add 1 assembled quesadilla and cook until the cheese starts to melt and the bottom starts to brown, about 3 minutes. Turn with a large spatula and cook until the bottom is golden brown, 2 to 3 minutes. Remove to a baking sheet and place in the oven to keep warm. Repeat with the remaining oil and quesadillas.

To serve, cut each quesadilla into 6 wedges and divide among plates. Serve with the poblano salsa on the side for dipping.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Smoked Mushrooms:

  • 8 ounces button mushrooms, wiped clean, stemmed and thickly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon Essence, recipe follows

Combine the mushrooms, oil, and Essence in a medium bowl and toss to coat evenly.

Prepare a stovetop smoker according to the manufacturer's instructions. Place the mushrooms on the grill pan and cover the smoker, leaving the lid ajar by 1-inch. Place over medium heat on top of the stove. When it begins to smoke, close the lid completely. Cook until the mushrooms are tender and completely smoked, about 20 minutes. Remove from the smoker and set aside until ready to assemble the quesadillas.

Adobo Chile Salsa:

  • 2 cups chopped, peeled, and seeded tomatoes
  • 1/3 cup chopped white onions
  • 2 chipotle chiles in adobo, with 1 teaspoon adobo sauce
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced jalapeno
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Pinch cayenne

Combine all the ingredients in a blender and blend until just smooth but still slightly chunky.

Transfer to a bowl and serve with the quesadillas.

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Newest Ratings and Reviews

Read all 2 reviews

  • on March 23, 2012

    Flag

    It was delicious as always Emeril, you never disappoint!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 26, 2009

    Flag

    It's hard to believe I'm the first to review this. I printed out this recipe four and a half years ago! I just got a stovetop smoker, and had to make this right away. First of all, run out and buy yourself a stovetop smoker. (They aren't that expensive. Cameron's is the best The mushrooms tasted and smelled like a fire in the fireplace at my Grandfather's cabin at Newfound Lake, NH. Second, don't waste time roasting and peeling Anaheim peppers. A drained 4 oz. can of mild green chiles tastes exactly the same. The quesadilla itself is very unique and tasty. The salsa is melt-your-face hot, unless you like really, really hot food. Since the salsa is so hot, something less spicy than Essence might be a better counterpoint for the shrimp and the mushrooms. This is a great "showing off" dish. I wouldn't recommend it as a main course, it would be better served as an appetizer or a side dish.

    people found this review Helpful.
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