Ingredients Archives: white onion

Corn, Spinach and Feta Quesadillas

Corn Spinach and Feta Quesadillas
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These were a big hit at our latest Friday Nite Snacks event. They are a Greek twist with Mexican influence. They don't need salsa, so please try it without it first. Larger quantities of Feta and Mexican cheeses are optional. However, we found it best to be generous with the Feta cheese.
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Corn Spinach and Feta Quesadillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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These were a big hit at our latest Friday Nite Snacks event. They are a Greek twist with Mexican influence. They don't need salsa, so please try it without it first. Larger quantities of Feta and Mexican cheeses are optional. However, we found it best to be generous with the Feta cheese.
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 Quesadillas 10 minutes
Cook Time
15 minutes
Ingredients
Servings: Quesadillas
Units:
Instructions
  1. Saute onions until translucent, about 5 minutes. Add a pinch of salt or two. Then add corn from the frozen bag and use about double for the amount of onion you use. Cook for 5 minutes. Add the same volume of chopped spinach plus. When its cooked add some crumbled feta. The more Feta you add, the more salty and flavorful it will get. Put some on a flour tortilla which is on a Comal or pan to cook the quesadilla. Add Mexican cheeses and fold over. Wait a couple of minutes and flip. Serve by itself or with chopped cilantro and your favorite salsa.
Recipe Notes

We experimented with this recipe a lot.  Frozen spinach does not work well nor does regular frozen corn. To retain the Feta flavor, add it at the end along with Mexican cheeses like sharp cheddar and queso fresco.

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Camarones a la Diabla

Camarones a la Diabla
Votes: 1
Rating: 5
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Spicy Shrimp with lots of Garlic. Made as hot as you like, this dish goes well with a cold drink, rice, and other dishes. Make as an appetizer or main dish.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Camarones a la Diabla
Votes: 1
Rating: 5
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Spicy Shrimp with lots of Garlic. Made as hot as you like, this dish goes well with a cold drink, rice, and other dishes. Make as an appetizer or main dish.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a small pan with oil add chile de Arbol. Cook until slightly dark. Remove from pan and place in a bowl all the chiles and oil. Let cool for a couple of minutes then pour into a blender. Blend for 30 seconds then pour out most of it out into a bowl and reserve. Leave some pepper and oil in the blender. Add garlic, salt, lime juice, peppercorns and mayonnaise to the blender and blend for 30 seconds then pour into a bowl with the shrimp which is completely defrosted and rinsed thoroughly. Let marinate while you slice and dice the onions
  2. Sautee the onions in a pan with some butter or oil at medium heat until they are almost translucent. Push to one side of the pan and add the shrimp flattened open side down. Cook for a minutes or two until almost dry, browned and not soggy in the pan. Added Worcester and chicken stock powder. Then stir the mixture and cook for 30 seconds more. Add some of the reserved chile and oil and taste. If it's not hot enough you can add more reserved chile with oil. Serve with sourdough bread or rice. Goes well with asparagus.
Recipe Notes

The larger shrimp are better if you can afford them.  Butterfly them but don't separate them completely, just in the middle between the head and tail.  Leave the skin on.  This way you will get the most flavor into the shrimp.

Having done this a few times here is my best version.  Buy the medium sized ones deveined and without skin or tail.  Let them defrost and marinate in the spicy mayo.  When cooking, keep cooking until the liquid separates from the mayo.  Don't worry about over-cooking.  Cook them until they get brown.  Spoon off any excess oil but leave the browned bits in the pan which contain spice, garlic, and extra flavor.

 

Watch MariPink's recipe here: https://youtu.be/K-LZTtWmMQ

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