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.