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NEW REXipes!  
His Royal Majesty Rex has spent many hours perfecting menus that are perfect for every day or for entertaining the whole barnyard! Rex believes that the pairing of food and wine is one of life’s greatest pleasures and Rex’s wines are crafted with this in mind – supple, accessible and perfect for a variety of wonderful foods.
 
Rex is pleased to share the first of many recipes that are certain to have your guests crowing with delight. Each recipe is designed with the Rex Goliath wines in mind for an extraordinary dining experience! 
Enjoy!

First up, it’s Tex-Rex
Treat your brood to a sampling of southern hospitality, Pardner. Eat up, and get your heater on with this spicy, Latin-inspired starter:
 
SHRIMP QUESADILLAS WITH ROASTED TOMATO SALSA
Wine Pairing: Rex Goliath Chardonnay
 
Shrimp:
1 garlic clove, peeled and minced
2 Tablespoons olive oil
1 pound medium shrimp, shelled, de-veined and cut in half length-wise
1 Tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper to taste
 
Quesadilla Filling:
1 1/2 teaspoons fresh marjoram, chopped
2 Tablespoons flat-leaf parsley, chopped
4 ounces of cotija cheese, crumbled or grated (can substitute ricotta salata)
7 ounces of Monterey Jack, grated
 
1/2 cup canola oil (for cooking)
10 flour tortillas
 
Roasted Tomato Salsa:
1 1/2 pounds ripe tomatoes
1 small red onion, unpeeled, quartered
2 cloves garlic, unpeeled
1 Tablespoon extra-virgin olive oil
1 chipotle in adobo, stem removed, seeded and chopped
Juice of 1 lime
3/4 teaspoon kosher salt
1/2 cup cilantro leaves, chopped
 
Preheat oven to 425°F.
 
Quesadilla Filling/Shrimp: In a small bowl combine garlic and olive oil. Peel and devein shrimp. Cut in half lengthwise. Heat a medium sauté pan. Toss shrimp in garlic olive oil then transfer to hot sauté pan. Cook until pink, about 30 seconds-1 minute a side. Transfer shrimp to a small bowl; season with lemon juice, salt and pepper. Set aside.
 
Quesadilla Filling/Other: Combine marjoram, parsley, and cheeses in a bowl; toss to mix.
 
Roasted Tomato Salsa: Toss tomatoes, onions and unpeeled garlic with olive oil in a roasting pan. Roast salsa in oven until tomatoes are blistered and charred, about 10 minutes. Let vegetables cool slightly then pull off their skins and discard.  Cut tomatoes in half crosswise and gently squeeze them over a sink to extract their seeds. Transfer the roasted vegetables, chipotle, lime and salt to the bowl of a food processor. Puree until smooth (but don’t over puree). Add chopped cilantro then transfer to bowl for serving with a small spoon. Garnish with a leaf of cilantro.
 
Assemble/Cook Quesadillas: Add 1 Tablespoons of canola oil to a non-stick skillet over medium heat. Lay one tortilla flat in the pan. Place about 3 Tablespoons of cheese/herb mixture and 2 Tablespoons of shrimp on top and cover with another tortilla. Fry for a few minutes until toasty then turn and fry until toasty on the other side. Remove pan from heat. 
 
Serve: To serve, cut each quesadilla into 4-5 triangles. Place on serving platter, surrounding the salsa.
 
Makes 1 cup of salsa and 24 quesadilla triangles.
 
Recipe created by Parties That Cook!™.
 
For more recipes to enjoy with Rex, please email your name and address to customer.service@cwine.com to receive a copy of our REXipes Book!