There is one thing I’m craving during this heat wave.
And no, not just a margarita.
What I really want are crisp, fresh things: fruit, shrimp, and light bites that feel cooling. Not exactly salads in the traditional sense—more like juicy melon, chilled milkshakes, and water-packed foods that help me beat the heat.
Truthfully, I’ve been dreaming of popsicles, but I forget to buy them and I’m too lazy to make my own. If I did, it’s very likely I’d “accidentally” add a splash of booze to the molds.
One healthy habit I’ve always had is loving plain water—tap water, iced water, all of it. Most days it’s the only thing I really want. I don’t crave bubbly drinks, and even as a kid I’d bolt out of dance class just to get a huge glass of water. Maybe it balances out my deep affection for bacon and cheese. Bacon cheeseburger with a glass of ice water? Instant moral victory.
That’s why a margarita isn’t always my first thought. I’ll happily have one, but I usually down a gallon of water first, because I sweat like a man in this heat. Then I’ll enjoy a salty-rimmed tequila drink over ice.
These quesadillas pair perfectly with a margarita or an ice-cold beer. The shrimp is marinated in beer, so a cold Corona or similar lager complements them beautifully. Inside the quesadillas you’ll find mango and tomatoes for bright, refreshing flavors—about as light as a quesadilla can get. If you have an electric griddle or skillet, you won’t even need to heat the oven. I use mine constantly and love it.
I serve them with a quick spicy guacamole that adds a little heat and tang—simple, fresh, and delicious.
After dinner I sat in the air conditioning so I wouldn’t melt into a puddle. I’m definitely one of those people who wants summer year-round, and then complains the minute it arrives. Guilty.
Chipotle Beer Shrimp Quesadillas with Spicy Guac
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Ingredients
quesadillas
- 1/2 pound raw peeled and deveined shrimp
- 8 ounces your favorite beer, plus 2 tablespoons
- 2 garlic cloves, minced
- 1 lime, juiced and zested
- 1 tablespoon adobo sauce (from a can of chipotles)
- 1 teaspoon finely chopped chipotle peppers
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 8-inch flour tortillas
- 6 ounces freshly grated Monterey Jack cheese
- 4 green onions, sliced
- 1/2 mango, peeled and chopped
- 1/2 pint grape tomatoes, quartered
spicy guac
- 1 avocado, mashed
- 1/2 jalapeño, seeded and diced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon adobo sauce
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
quesadillas
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Place the shrimp in a large baking dish or a ziplock bag. Pour in 8 ounces of beer, add lime juice and zest, adobo sauce, chopped chipotle peppers, salt, pepper, and minced garlic. Refrigerate and marinate for 30 minutes. After marinating, heat a skillet over medium-high and add the shrimp with the remaining 2 tablespoons of beer. Cook until pink and opaque, about 3 to 5 minutes.
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To assemble, heat a large nonstick skillet or electric griddle over medium-low. Place a little cheese on the bottom of each tortilla, divide the cooked shrimp between them, then top with mango, tomatoes, green onions, and the remaining cheese. Finish with the top tortillas and cook until the cheese melts and the tortillas are crispy on the edges. Serve with spicy guacamole and sour cream or Greek yogurt, plus extra mango if desired.
spicy guac
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Combine the mashed avocado, diced jalapeño, cilantro, adobo sauce, lime juice, salt, and pepper. Mash and mix until combined and adjust seasoning to taste.
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Thanks so much!
Summer food always wins.