Shrimp Quesadillas with Tarragon Aioli
September 28, 2008
There’s nothing better than melted cheese in crispy browned tortillas. These shrimp quesadillas with tarragon aioli were so tasty I just had to share! The Aioli (origin is france), which is a garlicky mayonnaise, is combined with fresh tarragon that adds a wonderful fresh aroma, while the lemon juice gives it a little punch. Fresh corn, shrimp, jicama, green onion and jack cheese were layered on to one tortilla while the other tortilla was spread with the tarragon aioli to complete your quesadilla, then browned to a nice golden crisp!
Jicama is a sweet root vegetable that adds a nice crunch to these quesadillas. The Bay shrimp (baby shrimp), changes this quesadilla up from the traditional beef or chicken. Served with guacamole, this is a perfect quick week night meal or appetizers for your next party! Please enjoy!
My source for these wonderful quesadillas is the San Francisco chronicle’s friday wine section.
For more recipes with aioli click here.
The Aioli
- ½ tsp. minced garlic
- 1 to 2 tsp. chopped fresh tarragon
- Kosher salt, to taste
- ½ cup mayonnaise
- ½ tsp. lemon juice
The quesadillas
- 1 ear corn
- 5 oz. Monterey jack cheese, grated
- 8 oz. bay shrimp
- ½ cup finely chopped jicama
- 2 green onions, green part finely chopped, about ¼ cup
- Zest from 1 lemon
- 8 flour tortillas, 8-inch diameter
- ½ cup guacamole, mildly spiced
For the aioli
Place garlic and tarragon in a mortar with a little salt to taste and blend together with pestle. Stir in the mayonnaise and lemon juice then refrigerate until ready to use. The aioli can be made ahead.
For the quesadillas
Shuck corn and remove silks. Rinse then loosely wrap in parchment or place in a microwave-safe container. Microwave 2-3 minutes until cooked but still slightly crisp. When cool enough, cut kernels off and set aside.
Divide the corn, cheese, jicama and green onion among four tortillas, layering the ingredients. Top with a sprinkle of lemon zest. Spread the remaining tortillas with tarragon aioli and place, aioli-side down atop the filling. If you have some aioli left, refrigerate for another use.
Heat a dry skillet over medium-low heat. Place a quesadilla in the skillet and cook, flipping at least once, until the cheese has melted and tortillas are lightly browned. Repeat with the remaining quesadillas.
Cut quesadillas into wedges and top with some of the guacamole, or offer it on the side. Serve immediately.
Related posts:
- Panko Crusted Halibut Tacos with a Creamy Avocado Cabbage Slaw
- Corn-Tomato Relish
- “This Pasta Bursts With Colorful Flavors”
