Lucy and I love these cheesy, delicious quesadillas… particularly with salsa verde. Yum!
Dewberry Farm Shrimp and Goat Cheese Quesadillas
Quesadilla Filling
1/2 pound medium shrimp, unpeeled
4 ounces goat cheese
1 cup grated Monterey Jack cheese
2 tablespoons cilantro, minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Fill a medium saucepan half full of water. Bring to a boil and add shrimp; stir once, and cook for three minutes. Drain and set aside until cool, then peel shrimp and chop coarsely. In a medium mixing bowl, combine goat cheese, Monterey Jack cheese, cilantro, garlic, salt, pepper and shrimp.
Verde Sauce
2 pounds fresh tomatillos
2 cups yellow onions, minced
1 teaspoon fresh garlic, minced
1/4 cup fresh cilantro, minced
1 teaspoon fresh jalapeño, seeded and minced
1 tablespoon fresh oregano, minced
Pinch of sugar
1/2 teaspoon salt
2 cups water
Place whole tomatillos in a sink full of hot water and allow to sit for 15 minutes while skins loosen. Remove skins. Put tomatillos and remaining ingredients in a large, heavy stock pot. Bring water to a boil. Lower heat. Simmer for 1 hour, stirring occasionally. Puree in small batches in a blender or food processor until smooth.
Yield: 4 cups
Assembly
1 recipe Quesadilla Filling
8 flour tortillas
4 teaspoons butter, divided
1 cup Verde Sauce
Lay four flour tortillas out on a countertop and place on portion of filling on each tortilla. Spread filling evenly over the entire tortilla and place one of the remaining tortillas on top of filling. Press firmly. Repeat with remaining tortillas and filling. Melt one teaspoon butter in a medium non-stick pan over medium heat. Place one quesadilla in skillet and cook for 3 minutes on each side. Hold in a 200 degree oven until ready to serve. Repeat with remaining butter and quesadillas. Cut each quesadilla into quarters with a pizza cutter. Serve with Salsa Verde.
Note: Use extra Verde Sauce for enchiladas or as a dip for chips!
