Ingredients Jump to Instructions ↓

  1. 2 Anaheim chile peppers

  2. 12 ounces medium shrimp, shelled, deveined, and cut in half lengthwise

  3. 2 teaspoons Essence, recipe follows

  4. 2 tablespoons vegetable oil

  5. 6 (9-inch) flour tortillas

  6. 1 1/2 cups grated Monterey Jack

  7. 1 1/2 cups grated sharp Cheddar

  8. 8 ounces smoked mushrooms, recipe follows Adobo Chile Salsa, recipe follows

  9. 2 1/2 tablespoons paprika

  10. 2 tablespoons salt

  11. 2 tablespoons garlic powder

  12. 1 tablespoon black pepper

  13. 1 tablespoon onion powder

  14. 1 tablespoon cayenne pepper

  15. 1 tablespoon dried leaf oregano

  16. 1 tablespoon dried thyme

  17. 8 ounces button mushrooms, wiped clean, stemmed and thickly sliced

  18. 1 tablespoon olive oil

  19. 1 tablespoon Essence, recipe follows

  20. 2 cups chopped, peeled, and seeded tomatoes

  21. 1/3 cup chopped white onions

  22. 2 chipotle chiles in adobo, with

  23. 1 teaspoon adobo sauce

  24. 1/2 cup chopped fresh cilantro

  25. 2 tablespoons fresh lime juice

  26. 1 teaspoon minced jalapeno

  27. 1 teaspoon minced garlic

  28. 1 teaspoon ground cumin

  29. 1/2 teaspoon salt Pinch cayenne

Instructions Jump to Ingredients ↑

  1. 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. 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. 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. 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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