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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Shrimp Quesadillas with Tomatillo Salsa

Gregory Clapp

Quesadillas shrimp.jpg

This recipe is easy to make, kid-friendly, and you can make the salsa in advance.  If you are not familiar with tomatillos, they are the vegetable that looks like little green tomatoes wrapped in a loose hulk.  They are not related to tomatoes (they're actually closely related to gooseberries) and they have a fresh, tart flavor, giving this simple recipe a little sophistication. If you don't like shrimp, try substituting some cooked salmon, or diced tomatoes for a vegetarian option.

  • 1 lb. salad shrimp roughly chopped
  • 1 cup jack cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1 cup white cheddar cheese, grated
  • 4 green onions, thinly sliced
  • 6 large flour tortillas

Combine shrimp, cheeses and onion.  Spread evenly on half of each tortilla.  Fold tortilla in half. Fry in dry frying pan until crisp on the outside and the cheese is melted, turning once.

Salsa:

  • 1 lb tomatillos (fresh or canned) 
  • 1/3 cup cilantro chopped
  • ¼ cup red onion diced
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 1 jalapeño chili minced
  • 1 avocado, cubed
  • salt and pepper to taste

 
If you're using fresh tomatillos, remove husks and blanch (place in boiling water for 4 to 5 minutes), then cool.  If you're using canned tomatillos, drain.  Place tomatillos in food processor and process until almost smooth.  Transfer to a bowl and combine with all the remaining ingredients.  Serve with quesadillas.
 
Serves 4 to 6.