Tequila Shrimp and Asadero Quesadillas

[Barbzeee]

Tequila Shrimp

2 tablespoons olive oil
1 medium white onion, minced
4 medium cloves garlic, minced
40 medium uncooked shrimp (about 1 1/2 pounds), peeled, deveined, and halved lengthwise
1/2 cup tequila
1/4 cup freshly squeezed lime juice, plus extra limes for serving


Heat oil in a large frying pan over medium heat. When it shimmers, add onion and garlic, season with salt, and cook until translucent, about 8 to 10 minutes.
Add shrimp and cook until they turn pink, about 3 minutes. Remove pan from heat, add tequila, and scrape the bottom of the pan to incorporate any browned bits. Return the pan to heat. (If you want, carefully tilt the pan to ignite tequila.) Simmer until the alcohol smell has cooked off and shrimp are fully cooked, about 3 minutes.
Remove from heat, stir in lime juice, and season with salt and freshly ground black pepper. Taste, adjust seasoning as necessary, and serve with extra lime wedges

Tequila Shrimp and Asadero Quesadillas

9 ounces grated asadero cheese (about 4 cups)
8 (10-inch) flour tortillas
Tequila Shrimp

Scatter 1/2 cup cheese evenly over 1 tortilla. Using a slotted spoon, remove 1/4 of Tequila Shrimp from sauce, arrange on tortilla, and drizzle with shrimp sauce to your liking. Scatter with another 1/2 cup cheese, and top with second tortilla. Repeat to make 4 quesadillas.
Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until cheese melts and tortilla gets a few golden brown spots, about 3 to 4 minutes. Flip and cook for another 2 to 3 minutes, or until tortilla has a few golden brown spots. Repeat for remaining quesadillas. Slice into quarters and serve.


Enjoy

God Bless