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Chipotle Beer Shrimp Quesadillas with Spicy Guac
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  1. quesadillas
  2. 1/2 pound raw peeled + deveined shrimp
  3. 8 ounces of your favorite beer + 2 tablespoons
  4. 2 garlic cloves, minced
  5. 1 lime, juiced + zested
  6. 1 tablespoon adobo sauce (from a can of chipotles in adobo)
  7. 1 teaspoon finely chopped chipotle peppers
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon pepper
  10. 4 8-inch flour tortillas
  11. 6 ounces freshly grated monterey jack cheese
  12. 4 green onions, sliced
  13. 1/2 mango, peeled and chopped
  14. 1/2 pint grape tomatoes, quartered
  15. spicy guac
  16. 1 avocado, mashed
  17. 1/2 jalapeƱo pepper, seeded and diced
  18. 2 tablespoons freshly chopped cilantro
  19. 1 teaspoon adobo sauce
  20. 1 lime, juiced
  21. 1/4 teaspoon salt
  22. 1/4 teaspoon pepper
  1. Place the shrimp in a large baking dish or ziplock bag. Cover it with the 8 ounces of beer, lime juice and zest, adobo sauce and peppers, salt and pepper. Refrigerate and marinate for 30 minutes. After 30 minutes, heat a skillet over medium high heat and add the shrimp with the remaining 2 tablespoons of beer. Cook until the shrimp is pink and opaque, abut 3 to 5 minutes.
  2. To make the quesadillas, heat a large nonstick skillet or electric griddle over medium-low heat. Add a bit of cheese on the bottom of each tortilla, then divide the shrimp evenly between the two. Cover with the mango, tomatoes, onions and remaining cheese, then top with the other tortillas. Cook until the cheese is melted and the sides of the tortillas are crispy. Serve with the guacamole, sour cream or greek yogurt and extra mango.
Spicy guac
  1. Combine all ingredients together and mash until combined.
Adapted from How Sweet It Is
Adapted from How Sweet It Is
Stuff http://tj-webs.com/stuff/

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