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The Whole Enchilada, Issue #011--Quesadilla & Shrimp Enchilada Recipes
February 23, 2005

The Whole Enchilada, Issue #011

The Food Lover's E-zine

The Whole Enchilada is the source of info for Mexican food lovers, grill meisters, smoked fish connoisseurs and anyone who loves cooking food of any kind.

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The Whole Enchilada

Issue # 011, February 24, 2005
Quesadilla & Shrimp Enchilada Recipes
What's cooking this month ...

New Website Pages (opens new window)

Mexican Cheese Recipes   Mexican food tastes better when you use authentic Mexican cheeses ... really.  Sure, you can always use cheddar or whatever other cheese you happen to have in the fridge, but you have to match the right cheese with your Mexican foods.

I explain the different types of Mexican cheese and have some more recipes that go especially well with these specialty Mexican cheeses.

Recipe of the Month

Thanks to all of you who have sent comments and requests. This month's recipes are all based on requests I've received since the last issue.

Quesadilla Tres Queso
3 Cheese Mexican Grilled Cheese Sandwich  

Serves 2





flour tortillas




Enchilado melting cheese, grated




Manchego melting cheese, grated




Pico De Gallo (or any chunky salsa)




cilantro, chopped




Cotija or Queso Fresco cheese




Crema Agria (Mexican sour cream)


Spray a large skillet liberally with cooking spray. You can also lightly grease the skillet with oil - you are just trying to keep the tortilla from sticking and burning.

Place tortilla in skillet and warm over medium heat. Cover tortilla with layers of Enchilado and Manchego grated cheeses. Cook until cheese melts, then spread Pico De Gallo (or salsa) evenly on top of melted cheese.

Sprinkle Cotija or Queso Fresco and cilantro over filling.  Spray outside of second tortilla and place on top of filling. Flip tortilla and cook approximately 1-2 minutes until  golden brown.  Remove from skillet and drizzle Crema Agria over quesadilla. 

Slice into wedges like a pizza and serve.

** Please visit the Mexican cheese recipes page for a description of the many authentic Mexican cheeses, including the Enchilado, Manchego, and Cotija cheeses used in this Quesadilla recipe.

Shrimp Enchiladas in Green Sauce

Ingredients - Shrimp Enchiladas

1-1/2   lbs shrimp, cleaned and peeled
1   tsp salt
6   cups water
1/4   cup fresh cilantro, chopped (optional)
2   cups queso asadero or Monterey cheese, shredded
                  vegetable oil for softening tortillas
12            corn tortillas


Ingredients - Green Sauce

1   Tbsp butter
 3/4   cup onion, chopped
1   large clove garlic, minced
1/2   Tbsp salt
1/4   Tbsp cumin, ground
2   Tbsp flour
 1-1/2   cups shrimp broth * see directions below
2   cans (4.5 ounces each) chopped green chiles (undrained)


Boil 6 cups water in a 4-quart pot. Add salt, then shrimp; cook 3 minutes until shrimp just turn pink. Drain, reserving 2 cups of the shrimp broth. Cut shrimp into bite-sized pieces.

Green Sauce

Melt butter in saucepan over medium heat. Sauté onion until transparent. Stir in garlic, salt and cumin. Stir in flour until well combined. Slowly stir in shrimp broth. Add chiles and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes.

Shrimp Enchiladas

Heat oven to 425 degrees F (220 degrees C).

Combine chopped shrimp with 1/2 cup sauce and chopped cilantro and stir thoroughly. Coat a 9 x 13-inch Pyrex baking dish with non-stick spray.

Heat 3 tablespoons oil in a small non-stick skillet over medium heat for 2 minutes. Dip each side of a tortilla quickly in hot oil to soften and place in baking dish. Place two spoonfuls of shrimp mixture down center of tortilla. Roll and repeat with each tortilla.

Pour remaining shrimp sauce over enchiladas. Sprinkle with cheese and bake uncovered 10 minutes until cheese is melted and bubbly. Garnish with cilantro sprigs.

Mexican Cornbread

Serves 6


3 cups cornmeal 1   large  onion
1/2   cups   flour 1/2   tsp  garlic powder
2   tsp    baking soda 1/2   cup  jalapeno pepper
2   tsp    salt 1   oz   pimiento, chopped
2   Tbsp   sugar 1/4   lb   crisp bacon
3          eggs, beaten 15   oz   cream corn
2-1/2   cups   buttermilk 1-1/2   cups cheese, grated
1/2   cup    oil        


Have all ingredients at room temperature.  Finely chop onion and jalapeno. Fry bacon until crisp and crumble. Mix together the cornmeal, flour, soda, salt, and sugar in a large bowl and set aside. 

In a separate bowl, whisk together the buttermilk, beaten eggs, and oil.  Add to the dry ingredients with a few swift strokes of a mixing spoon. 

Don't beat the dough - just stir enough to moisten all ingredients. 

Fold in the onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese quickly.  Bake in a cast iron or other heavy skillet in a 400 degree F (200 degrees C) oven for 25 to 30 minutes.

Cornbread is done when the top is browned and a toothpick inserted in the center comes out clean.

Enjoy your recipes.

Alan Howard
Mexican & Barbecue Recipes

Comments, questions, or recipes?  Please use my contact form or send an email to my private, subscribers only email address:

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