Shrimp Ceviche Quesadillas – Quesadillas Ceviche de Camarón(recipe available in English and Spanish)
Towers of Cheesy Quesadillas were on the menu when we had an impromptu appetizer party with the kids. Earlier that day I had received a shipment of Tillamook cheese (the true way to a gal’s heart – cheese) and mi carnio suggested we make grilled pizza. The girls suggested over the top quesadillas and I had no other choice but to surrender to their wishes.
I’m cool like that.
I handled the grill and the rest of the gang assembled the quesadillas. I have to say I was pretty excited to wrap my mouth around the ceviche quesadillas. Usually a summer time appetizer ceviche is very popular in my home and with the amazing local shrimp; we find any excuse to make it. Using pre-cooked shrimp these quesadillas come together quickly and the fresh pico de gallo gives them a summer vibe. And a mountain of Tillamook’s Monterrey jack gooey cheese holding everything together never hurts either.
In my last post I share a little about my recent trip to Oregon with Tillamook cheese. I shared about our trip to the factory to see where all that amazing cheese is made. Today I want to share about the people behind the scenes, the farmers. The dedicated families who provide farm fresh milky goodness to the Tillamook factory each and every day.
Here is a little of what I learned on my recent visit:
Dairy farming isn’t a job, it’s a lifestyle: It is an all-day, every-day occurrence. It’s not 9 to 5 and there are no holidays. The family farm we visited had not had a vacation in 3 years. They are a hard-working family who value their product and strive each and everyday to maintain the level of excellence.
Dairy farmers are Jacks- and Jills-of-all-trades: They work with the experts, but they must also be proficient in all aspects of their trade. This means that are everything from a veterinarian and livestock technician, to animal nutritionist, an engineer and mechanic, to a construction contractor to business manager.
Their day begins at 2 .m. – yup: Milking start times vary between 2 a.m. and 4 a.m. A cow must be milked at least twice a day, every 12 hours, so the morning milking routine will be repeated in the afternoon.
Cows need lots and lots of water: A cow can drink a bathtub full of water. They drink so much water because it takes about two gallons of water for the cow to make one gallon of milk.
That’s a lot of food: An average Holstein can eat up to 100 pounds of feed each day. This includes variety of forages and grains for feed that is both home-grown and purchased. The mix varies dairy to- dairy, but will likely include a mix of grass, alfalfa, some corn silage, and grains such as
barley or soy.
Did you know? More than 50 percent of a dairy farmer’s income will go back into the cost of
feeding the cows.
Fueled by coffee and loads of passion: Breakfast for a typical farmer may be as late as 9 a.m. They’ve been going for at least six hours by then! But you can bet they are fueled with coffee and maybe a snack such as a banana.
- 1 1 /2 cups small cooked shrimp (about ½ pound)
- ½ cup pico de gallo
- 3 tablespoons salsa
- 2 tablespoons freshly squeezed lime juice
- 2 cups shredded Tillamook Monterrey Jack cheese
- 1 ripe avocado, peeled, pitted, cubed
- 6 (7inch) flour tortillas
- Tillamook sour cream
- Rinse and drain the shrimp. Press between paper towels to remove any excess moisture. Stir together the shrimp, pico de gallo, salsa, and lime juice in a small bowl. Cover and allow to marinate for 10 minutes.
- Place an equal amount of cheese, avocado, and shrimp mixture on half of each tortilla. Fold over to enclose the filling. Place on grill over low heat and cook for 3 to 5 minutes, or until lightly browned. Carefully turn and grill the other side. Serve warm with sour cream.
recipe from The Tillamook Cookbook
- 1 1/2 tazas de camarones pequeños cocidos (aproximadamente ½ libra)
- ½ taza de pico de gallo
- 3 cucharadas de salsa
- 2 cucharadas de jugo de limón recién exprimido
- 2 tazas de queso Tillamook rallado Monterrey Jack
- 1 aguacate maduro, pelado, picado, en cubos
- 6 (7 pulgadas) tortillas de harina
- Tillamook crema agria
- Lavar y escurrir los camarones. Pulse entre toallas de papel para eliminar el exceso de humedad. Mezcle los camarones, pico de gallo, salsa y jugo de limón en un tazón pequeño. Cubra y deje marinar por 10 minutos.
- Ponga cantidades iguales de queso, aguacate, y la mezcla de camarones en la mitad de cada tortilla. Dobla para encerrar el relleno. Coloque sobre la parrilla a fuego lento y cocine durante 3 a 5 minutos o hasta que estén ligeramente doradas. Voltear cuidadosamente y cocine el otro lado. Servir caliente con crema agria.
receta de Tillamook