taste

Oscars Snacks

By Vancouver Magazine /

GOAT CHEESE QUESADILLAS WITH GRILLED SHRIMP SALSA

10 oz. goat cheese, diced
1 small onion, cut into thin strips and sautéed until lightly caramelized (about 5 minutes)
1 poblano chili, roasted, stemmed, peeled and cut into thin strips
1 ripe mango or papaya, peeled, seeded and cut into small dice
1 jalapeno, minced
1 tbsp chopped cilantro
Lime juice to taste
8 flour tortillas
3 tbsps canola oil
Grilled Shrimp Salsa (recipe follows)

In a medium bowl, add the first 7 ingredients and toss to combine. Place 4 flour tortillas on a clean cutting board. Divide goat cheese mixture onto each flour tortilla. Top with the remaining flour tortillas and brush each side with canola oil.

Bring a large saucepan or griddle to medium heat. Place 1 flour tortilla sandwich into pan or griddle and cook until golden brown, or for about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown or until cheese is melted. Remove from pan or griddle and place on cutting board. Cut into 6 wedges and serve warm with Grilled Shrimp Salsa. Repeat cooking process with each tortilla.

GRILLED SHRIMP SALSA

12 large shrimp (10-15 count), grilled and cut into ¼-inch dice
½ cup avocado, ¼-inch dice
½ cup jicama, ¼ inch dice
1⁄3 cup red tomato, ¼-inch dice
1⁄3 cup yellow tomato, ¼-inch dice
1⁄3 cup minced Texas 1015 sweet onions
2 tbsps chopped cilantro
1 tbsp minced jalapeno
1 tbsp minced garlic
3 tbsps extra virgin olive oil
Lime juice to taste
Salt to taste

In a medium bowl, combine all ingredients until well mixed.

VIEW THE RECIPES FOR SMOKED CHICKEN NACHOS AND GUACAMOLE

SMOKED CHICKEN NACHOS

24 crisp tortilla chips
Mashed Black Beans
Guacamole (recipe follows)
2 cups grated jalapeno jack cheese
3 smoked chicken breasts, julienned
Fresh jalapeno chili, sliced very thin, for garnish
Tomato Salsa

Preheat boiler. Spread each tortilla chip lightly with mashed black beans. Add a dollop of guacamole, then add chicken strips. Top with a sprinkling of cheese to cover. Place under broiler for 1 minute or until cheese melts. Place thin slice of jalapeno chili on each nacho and serve with salsa.

GUACAMOLE

3 large ripe avo-cados, peeled and pits removed
¼ cup finely diced onion
¼ cup finely diced tomato
1 jalapeno chili, minced
1 tbsp chopped cilantro
Salt to taste
Lime juice to taste

In a medium bowl, combine first 5 ingredients. Mash with a fork until avocado is smooth. Season generously with salt and lime.

 

 

Vancouver Magazine

Vancouver Magazine

The editorial team at Vancouver magazine is obsessed with tracking down great food and good times in our favourite city on earth. Email us pitches at [email protected].