Skip to main content

Shrimp Quesadilla

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.


  1. Shrimp: 8 large peeled and deveined
  2. Tortillas: 4  (I used Las Fortunitas Jumbo Flour Tortillas)
  3. Avocado: 1  diced, tossed with juice of half a lime
  4. Tomatoes: 1 medium , seeded and diced
  5. Jalapeño: 1 tsp minced (remove seeds and ribs before mincing if you don't want it to be too spicy)
  6. Grated cheese of your choice: 1-1/2 cups (I used the 4 cheese mexican blend)
  7. 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


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…