This summer heat is giving me cabin fever. There might as well be a snowstorm outside. These summer days with thick hot air just make me want to stay inside, watch movies and cook up something 
comforting that won’t kick the heat up in the kitchen.
My solution: quesadillas. Comforting yet refreshing. Who can resist a crispy outside with cheesy filling? All the toppings you desire, sour cream, guacamole, salsa, all while keeping the heat to a low and the exhilaration of your tastebuds to a high.
I don’t know why I find comfort in a quesadilla. Perhaps it’s the mere simplicity of it, or the fact that you can stuff it with anything your soul desires. So I decided it was time for a Spanish twist to take my quesadillas to the next level. Incorporating Manchego cheese along with some citrus shrimp was all that I needed to achieve that refreshing cool-down. Top it with dollops of fresh-made guacamole, and now you’re talking true comfort.
Manchego cheese has a distinctive flavor. Made from sheep’s milk, it’s buttery and not too strong — but does leave an after-taste characteristic of sheep’s milk. This cheese was the perfect accompaniment to the shrimp for these quesadillas, it’s almost as if Manchego cheese was meant precisely for making this melty delicious meal.
In my recipe for summer shrimp quesadillas I keep myself indoors using the stove and the oven, but if you’re looking to catch some rays by all means take it out to the handy dandy grill. Quesadillas can be made right on your grill, no pan required, just be sure to find a cool spot so your cheese melts beautifully without over-cooking the outside.
Spanish Summer Shrimp Quesadillas
Serves 6
Ingredients
1 lb. uncooked shrimp, peeled and tails off
1 lemon, zested and juiced
1 garlic clove, minced
3 T. olive oil
6 10-inch flour tortillas
3 C. Manchego cheese, shredded
1 red onion, diced small
Guacamole, sour cream and salsa for topping
Salt and pepper to taste
• Preheat your oven to 350 degrees. Place your shrimp in a medium bowl along with the lemon zest, juice, garlic, olive oil, salt and pepper. Toss to coat. Place the shrimp on a baking sheet and bake for about 6 minutes or until the shrimp are cooked through. Remove from the oven and allow to cool.
• On the stove heat a large skillet on medium heat. While the pan is heating up, take the shrimp and slice in half lengthwise. Place a tortilla in the dry pan. Evenly sprinkle a layer of cheese over the tortilla and sprinkle with red onion. On half of the tortilla shingle a layer of the sliced shrimp. Top with a few dollops of guacamole and salsa. By now the cheese should begin to melt and the outside begin to crisp. If not turn the heat up just a notch. Fold the half without the shrimp over to cover the shrimp side. Put a little pressure to ensure closure. Cook about 1 minute on each side until desired crispness is achieved. Repeat with the remaining tortillas. Cut into four pieces and serve with extra guacamole, salsa and sour cream. Enjoy!
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
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