Quesadilla Explosion Salad

Tommy's Margarita

A note from us

The Quesadilla Explosion Salad is one of those menus that looks light but eats like a full meal. Spiced shrimp, corn and black bean relish, crispy tortilla strips, golden quesadilla wedges, and a citrus balsamic dressing that pulls it all together. Kevin used to be a hard no on salad for dinner, but this one changed his mind.

We're pairing it with a Tommy's Margarita, our favorite classic margarita. It's simple, and exactly right for this menu.

Kevin & Kate

The Cocktail

Tommy's Margarita

The Menu

Quesadilla Explosion Salad

Overhead shot of a white bowl filled with chopped romaine, spiced shrimp, corn and black bean relish, shredded cheese, crispy tortilla strips, and golden quesadilla wedges, garnished with a lime wedge and cilantro, with a small ramekin of citrus balsamic dressing on the side. Cherry tomatoes and lime halves styled around the bowl on a marble surface.

Cook Along with Us

Grocery List →

Your Weekly Essentials

Everything you’ll need to make this meal — plus a few pantry staples you probably already have.

This is a great week to get your partner in the kitchen even if they don't usually cook. While the shrimp marinates, one of you handles the corn relish — just chopping and combining. The other blends the dressing. By the time you're ready to cook, most of the work is already done.

This Week's Playlist ➝

We're setting the mood with Natalia Lafourcade — warm, soulful, and just the right amount of romantic for a margarita night at home.

notes from the kitchen

Just a few kitchen tips to make the most of this week's ingredients and flavors.

Protein swap-outs

We’re pairing the salad with shrimp this week, but it’s just as tasty with quick-seared chicken—or make it a vegetarian night and skip the meat altogether.

Blend that dressing

Shaking in a Mason jar works, but this citrus balsamic vinaigrette really sings when it’s emulsified in a blender. Give it a whirl if you have one.

Cilantro—love it or leave it

We pile fresh cilantro into our corn salsa, but if it’s not your thing, simply leave it out (the flavors stay balanced without it).

grilled Corn upgrade

We chose sweet canned corn for speed, but if you’ve got time, cut kernels from two cobs and char them in a hot cast-iron skillet for smoky depth. If you want an easy way to cut off your kernels, we love this OXO corn prep peeler.

DIY tortilla strips

Slice 5–6 street-taco corn tortillas and fry until crisp. Drain on paper towels. Or grab a bag of store-bought strips — no judgment.

Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.

BACK TO ALL MENUES

we hope you enjoy this week. and as always,

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