Shrimp and Portobella Quesadilla

10 (31-35 count) shrimp, 1 Portobella mushroom cap, 1 Flour or wheat tortilla, 3 Tbsp. chili ancho paste (recipe follows), ½ c. grated American or Monterey Jack cheese, 1 Tbsp. Butter

Heat butter in skillet for about 30 seconds. Add shrimp and portobella mushroom. Add chili ancho paste and cook on both sides for about three minutes or until shrimp are tender. Heat tortilla on both sides in a separate skillet. Add shrimp and portobella on half of the tortilla with cheese. Either microwave for one minute to melt the cheese or fold over in a skillet for about two minutes on each side. Once melted, garnish with gua-camole, sour cream, lettuce, grated cheese, tomatoes and chives.

Chili Ancho Paste

8 Chili ancho, 1 Ig. white onion, 1 c. cilantro, 3 Tbsp. minced garlic

Rehydrate chili ancho in hot water for at least an hour. Transfer the chilies to a blender with the onion, cilantro and the minced garlic. Add some water and blend. Will keep refrigerated for up to a week.