Smoked Mushroom And Shrimp Quesadilla With Adobo Chili Salsa Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

1 tablespoon olive oil

1 teaspoon minced jalapeno

2 teaspoons Essence, recipe follows

1 teaspoon minced garlic

Pinch cayenne

8 ounces smoked mushrooms, recipe follows

2 tablespoons vegetable oil

2 cups chopped, peeled, and seeded tomatoes

12 ounces medium shrimp, shelled, deveined, and cut in half lengthwise

2 Anaheim chile peppers

1 teaspoon ground cumin

1 tablespoon cayenne pepper

2 chipotle chiles in adobo, with 1 teaspoon adobo sauce

8 ounces button mushrooms, wiped clean, stemmed and thickly sliced

6 (9-inch) flour tortillas

1 tablespoon Essence, recipe follows

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 teaspoon salt

1 1/2 cups grated Monterey Jack

1 1/2 cups grated sharp Cheddar

2 tablespoons salt

Adobo Chile Salsa, recipe follows

1 tablespoon onion powder

1/3 cup chopped white onions

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