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Smoked Mushroom and Shrimp Quesadilla with Adobo Chili Salsa (Emeril Lagasse) Recipe

Smoked Mushroom and Shrimp Quesadilla with Adobo Chili Salsa (Emeril Lagasse) Recipe

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Smoked Mushroom and Shrimp Quesadilla with Adobo Chili Salsa (Emeril Lagasse)

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Ingredients:

Serving

2 anaheim chile peppers
12 oz medium shrimp, shelled, deveined , and cut in half lengthwise
2 tsp essence , recipe follows
2 tbsp vegetable oil
1 tsp minced garlic
6 (9-inch) flour tortillas
1 1/2 cups grated monterey jack
1 1/2 cups grated sharp cheddar
8 oz smoked mushrooms , recipe follows
adobo chile salsa, recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
8 oz button mushrooms , wiped clean, stemmed and thickly sliced
1 tbsp olive oil
1 tbsp essence , recipe follows
2 cups chopped, peeled, and seeded tomatoes
1/3 cup chopped white onions
2 chipotle chiles in adobo
1/2 cup chopped fresh cilantro
2 tbsp fresh lime juice
1 tsp minced jalapeno
1 tsp minced garlic
1 tsp ground cumin
1/2 tsp salt
pinch cayenne

Directions:

Preheat the oven to 300 degrees F.
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all the sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Put the peppers in a plastic or paper bag, and cool for about 15 minutes.
Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
In a bowl, season the shrimp with the Essence, tossing to coat evenly. Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high. Add the garlic and cook, stirring, for 15 seconds. Add the shrimp and cook until the shrimp are just pink, 1 1/2 to 2 minutes. Remove from the heat and transfer to a plate to cool. Wipe the skillet clean.
In a bowl combine the 2 cheeses.
On a work surface, spread 3 of the tortillas. Sprinkle about 1/2 cup of the cheese over the bottom of each tortilla. Top each with 1/3 of the shrimp, mushrooms, and chiles. Sprinkle with 1/2 cup of the remaining cheese and top with a tortilla, pressing to adhere.
Add 1 teaspoon of the remaining oil to the pan over high heat. Add 1 assembled quesadilla and cook until the cheese starts to melt and the bottom starts to brown, about 3 minutes. Turn with a large spatula and cook until the bottom is golden brown, 2 to 3 minutes. Remove to a baking sheet and place in the oven to keep warm. Repeat with the remaining oil and quesadillas.
To serve, cut each quesadilla into 6 wedges and divide among plates. Serve with the poblano salsa on the side for dipping.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Smoked Mushrooms:
Combine the mushrooms, oil, and Essence in a medium bowl and toss to coat evenly.
Prepare a stovetop smoker according to the manufacturer's instructions. Place the mushrooms on the grill pan and cover the smoker, leaving the lid ajar by 1-inch. Place over medium heat on top of the stove. When it begins to smoke, close the lid completely. Cook until the mushrooms are tender and completely smoked, about 20 minutes. Remove from the smoker and set aside until ready to assemble the quesadillas.
Adobo Chile Salsa:
Combine all the ingredients in a blender and blend until just smooth but still slightly chunky.
Transfer to a bowl and serve with the quesadillas.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1289.39 Kcal (5398 kJ)
Calories from fat	782.79 Kcal
		% Daily Value*
Total Fat	86.98g	134%
Cholesterol	228.8mg	76%
Sodium	6519.66mg	272%
Potassium	1071.62mg	23%
Total Carbs	73.82g	25%
Sugars	7.49g	30%
Dietary Fiber	8.46g	34%
Protein	57.01g	114%
Vitamin C	21.6mg	36%
Vitamin A	1mg	33%
Iron	6.6mg	37%
Calcium	1108.9mg	111%

Amount Per 100 g
Calories	221.54 Kcal (928 kJ)
Calories from fat	134.5 Kcal
		% Daily Value*
Total Fat	14.94g	134%
Cholesterol	39.31mg	76%
Sodium	1120.19mg	272%
Potassium	184.12mg	23%
Total Carbs	12.68g	25%
Sugars	1.29g	30%
Dietary Fiber	1.45g	34%
Protein	9.79g	114%
Vitamin C	3.7mg	36%
Vitamin A	0.2mg	33%
Iron	1.1mg	37%
Calcium	190.5mg	111%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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