Wednesday, March 9, 2016

Shrimp Quesadillas

This recipe comes from The Pioneer Woman and you can find it Here
I did not choose to use as much onion or bell pepper. I prefer the shrimp to take center stage. I also used light mayonnaise on the outside of the tortilla on both sides, instead of butter in the pan.  I have started doing this will my grilled cheese sandwiches as well. I was amazed the first time I tried it.


flour tortillas
12 large shrimp
8 ounces of Mexican red sauce
1/2 large onion, diced
1/2 large bell pepper, diced
2 cups Monterey Jack Cheese
2 tablespoons olive oil
salt and pepper to taste


Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

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