Recipe Database
Smoked Mushroom and Shrimp Quesadilla with Adobo Chili Salsa
Smoked Mushroom and Shrimp Quesadilla with Adobo Chili Salsa
Serves: 5

2 Anaheim chile peppers (Chef Fred uses Hatch Chiles when in season)
12 ounces medium Georgia white shrimp, shelled, deveined, and cut in half
2 tsp. Zesty Love Rub, See website for ordering information.
2 Tbl 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 ounces smoked mushrooms, recipe follows
Adobo Chile Salsa, recipe follows

Preheat the Big Green Egg to 300º + F.
Roast the peppers

The peppers can be roasted under a broiler, or on a Big Green Egg directly over the coals until they blacken, avoid cooking the peppers too much, get them on the grill, turn them quickly and get them into a paper bag and let 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 Zesty Love Rub, tossing to coat evenly.
Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat.
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 Adobo Chile Salsa on the side for dipping.

Smoked Mushrooms:
8 ounces button mushrooms, wiped clean, stemmed and thickly sliced
1 tablespoon olive oil
1 tablespoon Love Rub

Combine the mushrooms, oil, and Love Rub in a medium bowl and toss to coat evenly.
Smoke mushroom using indirect heat on the Big Green Egg, Alder chips will give them a nice flavor- you could use Cherry flakes.
Smoke them for about 15-20 minutes on a low heat (275-300º) with PLENTY of smoke.

Adobo Chile Salsa:
2 cups chopped, peeled, and seeded Roma tomatoes
1/3 cup chopped white onions
2 chipotle Chiles in adobo, with 1 teaspoon adobo sauce
1/2 cup chopped fresh cilantro
2 Tbl fresh lime juice
1 teaspoon minced Jalapeno or Serrano pepper
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne (Mike would use more)

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.

This fine recipe developed by Chef Fred Genovese and his trusty side-kick Linda Genovese with Mike Stock running the 3 Big Green Eggs. It was a wonderful show at Big Green Egg headquarters on Saturday Aug. 27. The technical side was being handled by Karen Jenkins, and the Microphone was being used very well by Fats = Kevin Jenkins. At this show we also had Michael Holst pointing cameras around and the staff of Big Green Egg testing our food and helping in the best spirit.