portabella Mushroom and Shrimp Quesadilla
This is probably not mexican, I made it up!
Ingredients:
8 large uncooked shrimp (26 count) (you can use more, I dont particularly like srimp)
1/2 lime or lemon, juice of
1 large portabella mushroom
1/2 red onion (bombay onion)
2 tbls butter
2 green chillies (optional)
1/2 ripe red tomato, coarsely diced
Salt and pepper to taste
chillie flakes to taste (optional)
1/4lb of cheese grated (I used mozzerella because its what I had in the house)
2 tortilla
Wash the shrimp, shell and de-vein. Add lemon juice and marinade for at least 15 mins.
Wash, dry, and destem the portabella mushroom. Cut into slices about 1/2 inch thick and cut each slice in half.
Slice the onion finely. Heat the butter in a wok (thachchiya), over medium heat, until melted. Fry the onion until soft. You can add green chillie if desired. Add the portabella mushroom and fry until almost cooked.
In the mean time discard the juice from the shrimp. slice length wise and the cut in half. Add to the almost cooked portabella mushroom along with the diced tomato. Add salt and pepper to taste and chillie if desired.
To asemble and cook tortilla I use an electric oven. Heat it to 375 F. On a baking sheet place the tortilla, heap on the cheese on one half, spoon half the vegetables on the cheese, fold the tortilla in half gently pressing. Dont put too much filling. Bake until the cheese is melted.
Alternatively, use a "thatiya" on a gas cooker.