Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla

Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla
This quesadilla recipe is layered with flavors from the sweet caramelized onions to the savory seasoned shrimp. Using an IMUSA quesadilla maker, you will have perfect quesadillas in no time!
Recipe type: Lunch, Dinner, Snack
Cuisine: Mexican
  • large (sun dried tomato flavored) flour tortilla (regular flour tortillas may be used as well) 8
  • Jack and Cheddar cheese 1 pound
  • large, ripe yet firm avocado 1
  • large shrimp 1 pound
  • large sweet onion 1
  • butter (plus more for brushing outside) 2 tablespoons
  • olive oil 1 tablespoon
  • sour cream ½ cup
  • salt ¼ teaspoon
  • cayenne pepper ¼ teaspoon
  • fresh tomato salsa
  • fresh cilantro
  1. In a medium skillet heat 1 T of butter and 1 T of olive oil over medium high heat.
  2. the thinly sliced onions stirring occasionally (but not too often) until caramelized. Season lightly with salt and pepper. Remove from pan and set aside.
  3. Add additional tablespoon of butter to pan and add the shrimp.
  4. Season the shrimp lightly with salt and pepper.
  5. Cook shrimp 2 to 3 minutes stirring frequently until opaque and lightly golden, remove from heat and set aside.
  6. Place 4 tortillas on a flat surface and divide HALF of the cheese among them.
  7. Next add the caramelized onion, shrimp and avocado.
  8. Top with the remaining half of the cheese, and another tortilla on top.
  9. Lightly brush the outside with a little melted butter or olive oil and place in a preheated IMUSA quesadilla maker.
  10. Cook for 4 to 5 minutes or until cheese is melted and tortilla attains a golden color and nice crisp.
  11. Add ¼ teaspoon each of salt and cayenne pepper to sour cream and stir to combine.
  12. Cut quesadillas into wedges using a pizza cutter and top with the sour cream, salsa, and chopped cilantro.

Granny Smith Guacamole

Granny Smith Guacamole
Prep time
Total time
Whip up a batch of this delicious Granny Smith Guac for your friends and be sure that they'll be begging you to share the recipe. Its very easy to prepare and most importantly very yummy!
Cuisine: Latin Fusion
Serves: 8-10
  • 3 ripe Avocados, halved and pitted
  • ½ cup finely chopped Vidalia onion
  • ½ cup snipped fresh cilantro
  • Juice of 1 lime
  • Bottled hot pepper sauce, to taste
  • 1 Granny Smith apple, peeled, cored, and finely chopped
  • Kosher salt or table salt, to taste
  • Assorted dippers (such as baked fruit crisps, apple chips, and/or tortilla chips)
  1. Scoop avocado flesh into a bowl; add the onion, cilantro, lime juice, and hot pepper sauce. Mash with a fork until it reaches the desired consistency. Stir in apple and season with salt to taste. Serve with assorted dippers.

Butternut Squash Risotto

Butternut Squash Risotto
Cook time
Total time
Risotto in less than 15 minutes - too good to be true!? Definitely not when using an IMUSA Pressure Cooker! This classic Italian rice dish is creamy and delicious using butternut squash and Parmesan cheese.
Recipe type: Lunch, Dinner
Serves: 4-6
  • Olive oil 2 tablespoons
  • Chopped large onion 2-Jan
  • Diced butternut squash (about 8 oz.) 2 cups
  • White wine ½ cup
  • Vegetable stock 2½ cups
  • Arborio rice or short grain rice 1 cup
  • Chopped sage leaves 4
  • Grated Parmesan cheese 1 cup
  1. Using the IMUSA pressure cooker, soften onions with olive oil under high heat, for about one minute. Add butternut squash and continue cooking for another minute.
  2. Mix in rice and cook for one minute. Pour wine and allow most of the liquid to evaporate while mixing, about 2 minutes.
  3. Add the vegetable stock and sage leaves and mix gently. Allow it to come to a boil and cover the lid. Once the IMUSA pressure cooker builds enough pressure (the orange pressure regulator tab pops up), lower the heat to medium and cook for seven minutes.
  4. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down.
  5. Open the lid and add parmesan cheese and mix well. Allow to rest for 5 minutes before serving.
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Tiramisu Trifle with Espresso Chocolate Sauce

Tiramisu Trifle with Espresso Chocolate Sauce
Ladyfingers dipped in espresso, layered with mascarpone cheese and topped with chocolate sauce, you will fall in love with this traditional Italian dessert!
Recipe type: Dessert
Cuisine: Fusion
  • 2 14oz packs of Italian lady fingers (crunchy)
  • 1 c of granulated sugar
  • 1 t vanilla extract
  • 6 egg yolks
  • 3 eight ounce containers of mascarpone cheese
  • ½ c. heavy whipping cream
  • 1 cup freshly brewed espresso hot or warm
  • ½ cup of condensed milk
  • ½ cup Kahlua liquor
  • 2 T unsweetened cocoa powder
  • ¾ cups bittersweet or semisweet chocolate curls
  • 4 ounces semisweet chocolate chips
  1. In a large heat proof glass bowl beat egg yolks and sugar for 5 minutes on medium to high speed. Place bowl over a pot of simmering water and continue beating until the mixture doubles in size. Remove bowl from heat and add the containers of mascarpone cheese and continue beating until very smooth. Place bowl in the refrigerator to chill.
  2. In a separate bowl, beat heavy cream with 2 T of sugar until stiff peaks form. Fold the whipped cream mixture into the bowl of the cheese mixture and chill.
  3. In a shallow casserole dish combine ¾ c of the espresso, ¼ c of the Kahlua and the condensed milk. Dip the lady fingers in this espresso mixture one at a time and layer in the bottom of a trifle dish or any decorative dish you desire. Top first layer of lady fingers with a third of the cheese mixture. Repeat this process one or two more times depending on the size of you dish finishing with the cream. Sift the cocoa powder over the top layer of cream and top with the chocolate curls. Refrigerate for at least 4 hours in a trifle dish or 8 hours if slicing from a rectangular vessel.
  4. For the sauce:
  5. Right before serving, and in a medium saucepan bring the remaining ¼ cup of espresso and ¼ c of Kahlua to a boil over medium high heat. Remove from heat and add the 6 ounces of semisweet chips. Allow to stand 3 to 5 minutes until melted. Stir well until very smooth. Serve immediately with the Tiramisu- on the side

Stovetop Apple Crisp with Spicy Hot Chocolate Drizzle

Stovetop Apple Crisp with Spicy Hot Chocolate Drizzle
Enjoy this delicious recipe from our Celebrity Chef, George Duran. The stovetop apple crisp with spicy hot chocolate is a very easy to follow recipe for a fantastic dessert. Make sure to try it!
Cuisine: Mexican
Serves: 4
  • 1 stick butter
  • 1 tsp. cinnamon
  • 2 Tblsp. Maple Syrup
  • 2 Tblsp. Brown Sugar
  • 1 pinch salt
  • 4 Apples (Pink Lady, Honeycrisp or Gala), peeled and chopped
  • 2 Tblsp. lemon juice
  • 1 Tblsp. Honey
  • 1 C. Instant Oats
  • 6 Tblsp. chopped pecans
  • For Spicy Chocolate Drizzle:
  • 12 oz. semi-sweet chocolate chips
  • 4 Tblsp. Butter
  • ½ tsp. Cinnamon
  • ½ tsp. chili powder (more if you desire it to be spicier)
  • 1 pinch salt
  1. In your IMUSA Caldero or saucepan melt butter on medium heat until bubbling. Add cinnamon, maple syrup, brown sugar and salt and mix. Add apples and lemon juice and allow to cook for 2-4 minutes. Set aside apples and add honey, oats and pecans to mixture. Cook until caramelized, about 5-6 minutes. Add apples in bowls and top with crisp.
  2. Make spicy chocolate drizzle by mixing all of the ingredients together in a small saucepan under low heat. Once melted drizzle on top of Apple Crisp and serve with whipped cream or Greek yogurt if desired.