Its Cinco de Mayo (translated “May 5th”) time. It is a Mexican holiday that seems to increase in popularity each year in the United States. In fact, today, Cinco de Mayo is celebrated even more enthusiastically throughout the United States than it is throughout Mexico. It has become a celebration of independence, liberty and freedom - ideas which unite the people of both countries.
It calls for good food, drinks, music and party with friends and family.
So why should I not participate by posting one of my favorite mexican dish Quesadilla. We had one at Rain Forest restaurant in Vegas. It was so divine specially after a wild night and huge hangover.
So tried to cook it at home and it turned out great. This is going on my menu for next party.
- Shrimp: 8 large peeled and deveined
- Tortillas: 4 (I used Las Fortunitas Jumbo Flour Tortillas)
- Avocado: 1 diced, tossed with juice of half a lime
- Tomatoes: 1 medium , seeded and diced
- Jalapeño: 1 tsp minced (remove seeds and ribs before mincing if you don't want it to be too spicy)
- Grated cheese of your choice: 1-1/2 cups (I used the 4 cheese mexican blend)
- Salsa: for serving
In a small saucepan, bring one or two inches of water to a boil.
Drop in the peeled and deveined shrimp, turn the heat to simmer, and cook for 2-3 minutes or until shrimp have just turned pink and curled.
Drain the shrimp and rinse them under cold water. When they are cool enough to handle, slice in half horizontally, to make two thin slices out of each one.
Heat a nonstick griddle to low-medium.
While the griddle is heating, build your quesadillas.
Lay one tortilla flat on the countertop.
Sprinkle it with one-fourth of the grated cheese.
Spread half of the shrimp pieces around here and there.
Dot with pieces of avocado and tomato.
Sprinkle with a bit of minced jalapeño.
Then top with another one-fourth of the cheese, and a second tortilla.
Gently press down on the quesadilla to compress the avocado a bit.
With a large spatula, move the quesadilla to the heated pan.
Cook for 3 minutes, until the bottom tortilla is lightly browned and the cheese on the bottom is melting. Carefully and quickly flip the quesadilla, and cook 2-3 minutes, until the bottom tortilla is lightly browned.
Lift the edge to check for brownness, and check that the cheese inside has melted.
Once its done, slide the quesadilla onto a plate, and let it sit for at least 3 minutes.
With a large, very sharp knife, cut the quesadilla into wedges, and serve with your favorite salsa.
Finish another one with rest of the ingredients and enjoy with salsa and nice chilled glass of mojito/ margarita. ( Drink Responsibly)
Wish you a happy and hot Cinco De Mayo
Till then Happy Blogging