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Poblano Shrimp Quesdillas

Monday, 26 May 2008


This is Mexico’s answer to the grilled cheese sandwich! They are most delicious made with the rich, stringy cheese from Chihuahua made by the Mennonites, but lacking that, any good melting cheese such as mozzarella, string or even Monterey Jack are good substitutes. Quesadillas can be made with either corn or flour tortillas and the tortillas can be folded in half over the filling, or stacked with the filling in between. Cheese isn’t the only food you can use, I use what is on hand in my refrigerator. Just remember you are only toasting the quesadilla until the cheese melts so any filling needs to be cooked before using.


At a glance
Cooking Method
Heat Level
Side Dish
Main Course
8 quesdillas
  • 2 teaspoons vegetable oil

  • ½ small onion, sliced

  • 1 poblano chile, roasted, peeled, stem and seeds removed, and cut in strips

  • 2 teaspoons dried epazote, or substitute dried oregano, Mexican preferred

  • 8 corn tortillas

  • ½ pound cooked small shrimp

  • 1 to 1 ½-cups grated mozzarella cheese


Heat the oil in a heavy skillet until hot. Add the onions and saute until they are softened. Sprinkle the epazote or oregano over the top. Transfer the onions to a bowl and toss with the chile strips. Using a paper towel, wipe any excess oil out of the skillet.

Return the skillet to the heat, and warm the tortillas, 1 or 2 at a time, on one side over medium heat. Turn the tortillas and place some of chile mixture on one half of the tortilla. Sprinkle a little epazote over the mixture. Top with the shrimp and sprinkle some of the cheese over the top.

Continue to heat the tortillas until cheese begins to melt. Fold them over and continue on one side and then the other until the cheese has melted and the tortilla starts to crisp. They should be slightly crisp but still chewy.



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