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 These
deluxe quesadillas are a variation of a Hudson's on
the Bend restaurant favorite. We've simplified with
a little liquid smoke action. Just one of dozens of
dishes featured in Cooking
Fearlessly.
2 Tbsp. olive oil
12 (21-25 count) shrimp,
peeled and deveined
Liquid Smoke
4 oz. goat cheese
1/4 cup Jack cheese,
grated
1 Tbsp. garlic,
minced
2 Tbsp. sour cream
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
Another 2 Tbsp. olive
oil
1 tsp. salt
4 flour tortillas
1 large avocado,
quartered and sliced lengthwise
 In
a small bowl, toss shrimp with just enough liquid smoke
to coat each shrimp completely. Allow to marinate for
at least 5 minutes. Heat 2 Tbsp. olive oil over medium
high heat. Add shrimp, cooking until shrimps just turn
pink, about 1 minute on each side. Remove from heat.
 Combine
goat cheese, grated Jack, garlic, sour cream and herbs
in a stainless steel bowl. Place bowl over simmering
water. Heat to release herb flavors and stir together
until smooth. Remove from heat and slather generously
over each tortilla. Lay 3 slices of avocado over top
of 1/2 of slathered tortilla and place smoked shrimp
between each slice. Fold in half.
 Heat
olive oil in a large sauté pan over medium heat.
Add quesadillas and cook two minutes, until browned.
Flip and cook an additional two minutes. Cut into thirds
and serve immediately.
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