Smoked Mushroom And Shrimp Quesadilla With Adobo Chile Salsa
Don't let the smoked mushrooms stop you. You can easily substitute with sauteed ones. Saute 8 ounces thinly sliced mushrooms over high heat with a little oil until brown, about 5 minutes. Remove from...
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Cooking tools:
- Stove
- Oven
- Tongs
- Paper bag
- Chef's knife
- Cutting board
- Mixing bowl
- Nonstick skillet
- Measuring spoon
- Measuring cup
- Grater
- Spatula
- Baking sheet
- Plate
Ingredients
- 2 Anaheim chile peppers
- 12 ounces medium shrimp, shelled, deveined, and cut in half lengthwise
- 1 1/2 teaspoons Essence
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- six (9-inch) flour tortillas
- 1 1/2 cups grated Monterey Jack
- 1 1/2 cups grated sharp Cheddar
- 8 ounces Smoked Mushrooms
- Adobo Chile Salsa
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