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Monday, April 19, 2010

Shrimp, Bacon, and Mushroom Quesadillas with Mexican Herbed Sour Cream

So it was Saturday night and I was trying to figure out what I should whip up for dinner. After mentally running through everything that was in my freezer/fridge and pantry, I came up with the idea to do Quesadillas. But these aren’t “normal” quesadillas; these have shrimp, bacon, mushrooms, and gouda cheese in them. Swoon.

After I settled on my ingredients I thought that I couldn’t just serve them with plain old sour cream. That would be boring and probably not stand up well. So I went with a Mexican-ish Herbed Sour Cream. Which I am now addicted to and use on everything I can possible think of. And I swear the longer it sits in my fridge, the better it gets.

Shrimp, Bacon, and Mushroom Quesadillas with Mexican Herbed Sour Cream

*Serves 2


- 1 dozen raw shrimp, peeled and deveined
- 2 cups shredded gouda cheese
- 2 cups shredded Monterey jack cheese
- 1 cup sliced mushrooms, any variety – I used baby bella
- 6 bacon strips
- 3 large tortillas
- 1/3 cup chopped scallions
- Canola or Veggie oil, few tablespoons for frying
- S&P

Sour cream:

- 1 cup sour cream
- ½ teaspoon garlic
- 2 tablespoons fresh chives
- 2 tablespoons fresh cilantro
- 1 teaspoon ground cumin
- Juice of ½ lime


Note: Make the sour cream mixture first and then set in the fridge. You’ll want to do this so they flavors have time to develop into a happy mixture.

Mexican-ish Herbed Sour Cream:

1. Mince fresh chives and cilantro.
2. In a small bowl combine herbs, sour cream, cumin, garlic, and lime juice. Whisk together and set in fridge for at least 30 minutes.

1. The first step is to prepare all of your ingredients:
- Grate both cheeses, add to a large mixing bowl and toss together.
- In a medium sauté pan add a couple of tablespoons of butter and sauté mushrooms over medium-high heat for about 10 minute or until sort and golden in color.
- Cook bacon until crisp using whichever method you prefer. Then chop/crumble.
- Chop scallions.
- Cut shrimp into thirds and season with salt and pepper. Then sauté in a little bit of oil or butter over medium heat until firm and pink. Will only take a few minutes.

2- Take a large sauté pan and heat over medium heat. Add a tiny amount of oil – just enough to coat the bottom of the pan.

3- Once hot, add one tortilla. Then add a light layer of cheese, followed by a sprinkling of shrimp, bacon, mushrooms, and scallions. Leave about a ½ inch border. Top with another layer of cheese. NOTE: Remember you are making 3 quesadillas so you want to “mentally” divide all ingredients by three to keep them as even as possible. Also because I fold mine in half, don’t be concerned about getting every inch of the tortilla covered.

4- With a spatula fold the tortilla in half and press down gently to even it out. Then flip over for a minute to let the other side cool.

5- Remove from pan and allow to cool slightly before slicing into wedges. Repeat process for remaining tortillas.

Thoughts: I really don’t think you can go wrong with quesadillas anyway you stuff them. These had a lot of flavors going on and I think they worked really well together. The sour cream mixture also was a good match for them and much more interesting than regular guacamole or sour cream.

1 comment:

Food, she thought. said...

wow, this sounds delicious. i love the "printable version" option.

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