TASTE
Try 2 spicy, smoky Tex-Mex delights
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Quesadillas are hot sandwiches, Tex-Mex style. Filled with juicy shrimp, melted cheese and spicy salsa, ours makes a quick Southwestern meal.
Most quesadillas are made by filling tortillas and folding them over. For this dinner, the tortillas are stacked and filled.
The side dish has a smoky chipotle dressing. Chipotles are red jalapeno peppers that are ripened, dried and smoked. They're sold dried or canned in adobo sauce. I used powdered chipotle, found in the spice section, to give a smoked flavor to bottled dressing.
This meal contains 553 calories with 29 percent of calories from fat.
Any type of salsa can be used. Any type of 8-inch tortilla can be used. Use 2 skillets to speed cooking time. Serve beer, such as Lone Star, to complement the quesadillas.
SHRIMP QUESADILLA
Heat broiler. Slice shrimp in half lengthwise, from tail to head end. Heat a nonstick oven-proof skillet over medium heat. Spray with vegetable oil spray.
Place 1 tortilla in skillet. Spread half the salsa on the tortilla. Place half the shrimp on the salsa. Set aside 1/4 cup shredded cheese; sprinkle half the remaining cheese over the shrimp. Cover with a second tortilla and cover skillet with a lid. Cook 2 minutes. Remove lid and sprinkle 2 tablespoons of the reserved cheese on top of the tortilla. Place the skillet under the broiler for 1 minute. Transfer the quesadilla to a plate with a spatula. Repeat for second quesadilla. Makes 2 servings.
CHIPOTLE CORN SALAD
Stir chipotle powder into dressing. Place shredded lettuce on a plate.
Sprinkle corn over the lettuce. Drizzle sauce over salad. Makes 2 servings.
