Red Mesa Recipes:
Roasted Tomato Salsa
5 lbs Red Ripe Roma Tomatoes
6 each Fresh Jalapenos
6 each Fresh Garlic Cloves
1 tbls Salt
3 tbls Cider Vinegar
1 lb White Onion Small Diced
1 bunch Fresh Cilantro, rough chopped
1 ea 15 oz can Salsa Diced Tomatoes
1) Wash tomatoes and place on baking sheet, and roast in a 500 degree oven until well charred on the outside.
2) At the same time on a separate baking sheet roast garlic, and jalapenos until charred.
3) Place roasted garlic, jalapenos, vinegar, and salt in blender and puree
4) Add charred tomatoes to jalapeno mixture and slightly puree, leaving salsa slightly chunky.
5) Add onions and rough chopped cilantro to salsa
6) Finish salsa with diced tomatoes
Jack Stuffed Shrimp
One of Red Mesa's signature items, this dish is certain to please your guests with its unique combination of shrimp, bacon and creamy cheese.
8 oz cream cheese, softened
5 oz queso rico, shredded
4 oz butter
1 Tbsp orange juice
1 Tbsp dried parsley
1 tsp Worchester sauce
16 each 21-25 count raw shrimp, peeled and de-veined
14 bacon strips, cooked but not crispy
4 6” flour tortillas
To make the cheese filling: Remove the stem and seeds from the jalapeños, then puree in a food processor until smooth. Add the softened cream cheese and continue processing until smooth. Transfer the cream cheese mixture to a bowl and knead in the shredded cheese until well blended. Divide the mixture into 16 half ounce balls, and set aside.
To make the citrus butter: Melt the butter in the microwave then stir in the orange juice, parsley and Worchester sauce. Set aside.
To assemble: Place the flour tortillas on lightly sprayed oven proof plates or serving platter. Curl each shrimp around a ball of cheese filling, and then wrap with a pre-cooked bacon strip. Arrange the wrapped shrimp, 4 each, onto the flour tortillas. Bake at 400ᐤF for 10-12 minutes, until the shrimp is cooked and bacon is crispy. Remove from oven, and then drizzle the melted Citrus Butter over the shrimp.