Preparation & Usage

Before Using: Wash the product and dry it completely. General Recommendations: Do not store food in metal products to avoid staining and affecting the color of the inside. In the Kitchen: Use medium or low heat. For non-stick products use nylon, plastic, or wooden utensils to avoid damaging the non-stick surfaces. Do not use metal utensils as: knives, forks, or spatulas since they can damage the non-stick surface. Imusa products with plastic, phenolic, or wooden accessories as: handles and valves must not be used in any kind of oven, nor be exposed to flames or direct heat. Cleaning: Do not pour cold water into this product when hot. Wash it inside and out with a soft sponge and detergent. Do not use abrasive sponges. After washing the product, dry it well before putting away to avoid stains. Shrimp, Avocado, & Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla Ingredients: 4 large (sun dried tomato flavored) flour tortilla (regular flour tortillas may be used as well) 1/2 pound shredded Jack and cheddar cheese 1 large, ripe yet firm avocado, halved and sliced 1 pound peeled and deveined large shrimp 1 large sweet onion sliced thin 2 t butter (plus more for brushing outside) 1 t olive oil 1/2 cup sour cream 1/4 teaspoon salt 1/4 teaspoom cayenne pepper Fresh tomato salsa Fresh cilantro chopped Servings: 4 quesadillas In a medium skillet heat 1 t of butter and 1 t of olive oil over medium high heat. Add the thinly sliced onions stirring occasionally (but not too often) until caramelized. Season lightly with salt and pepper. Remove from pan and set aside. Add additional tablespoon of butter to pan and add the shrimp. Season the shrimp lightly with salt and pepper. Cook shrimp 2 to 3 minutes stirring frequently until opaque and lightly golden, remove from heat and set aside. Lightly brush the outside of the tortilla with a little melted butter or olive oil. Place tortilla on heated comal and sprinkled one side with cheese. Next add the caramelized onion, shrimp and avocado. Top with more cheese. Fold tortilla over & toast each side until tortilla is golden brown and all cheese is melted. Add 1/4 teaspoon each of salt and cayenne pepper to sour cream and stir to combine. Cut quesadillas into wedges using a pizza cutter and top with the sour cream, salsa, and chopped cilantro.

Features

Nonstick coated

Great for cooking tortillas and pancakes

Carbon steel