Endless Steven's Bitching Festival Quesadillas

This recipe has a couple little techniques, such as stripping the pepper, as well as brining the shrimp. Not hard, just technique-y.

Personally, I hate the skin of any pepper, so I strip most of them. My favorite thing to do is buy a whole buttload of red/yellow/green peppers, strip em one night, and freeze little batches of all three mixed together. Then, when I want em, I yank em out of the freezer, and whip up some deliciousness.

Now, on to the deliciousness.

Ingredients:

Half package of cream cheese - room temperature
Poblano pepper - stripped*
6 large shrimp- peeled/veined/brined and roasted (de-tail AFTER roasting)
1 clove of garlic - microplaned
Green Tabasco
Cheddar cheese
Tortillas (flour, not corn. Corn makes lousy quesadillas)
dash of cumin/oregano/white pepper

Directions:

Toss the garlic, cumin, white pepper and oregano into the cream cheese. Mix.

Rub the tortillas down with the tabasco. You don't need a lot, just a light coating on the tortilla.

Chop the shrimp into smallish pieces. Slice the stripped pepper into strips- say 1/2' ish.

Mix the shrimp into the Cream Cheese, and smear onto the tortilla. Top with the stripped pepper and some cheddar cheese.

Pan sear the whole mess, flipping once (and only once).

Serve with Steven's Bitching Guacamole, and some Mexican Crema (not sour cream).

Cackle in unrighteous mirth as your friends and family fall to their knees worshiping and offering their oblations. Bellow, "Bow before me, son of Jor-El! Bow!"

*stripping means roast it, peel it, split it open, strip out the seeds and veins. All the flavor, minimal heat.