Prep 15 mins
Cook 20 mins
Wow are these terrific. I never thought about making shrimp quesadillas, and I wish I saw this recipe sooner. I didn't use as much butter as the recipe called for, and I found my griddle worked great the whole way through just by starting with a little butter in the pan. I also didn't find it needed any salt because the enchilada sauce was salty enough. I served this with guacamole and salsa. If I had any cilantro in the house, I would have topped the entire mixture with a bunch of it. Recipe courtesy of The Pioneer Woman Cooks: Food From My Frontier.
- 29.58 ml olive oil
- 907.18 g large shrimp (peeled and deveined, tails off)
- 198.44 g Mexican tomato sauce or 198.44 g enchilada sauce
- 1 large onion (cut in half and then into slices)
- 1 red bell pepper (seeded and sliced into strips)
- 1 green bell pepper (seeded and sliced into strips)
- 88.74 ml butter (for frying, I skipped this part)
- 12 large flour tortillas
- 591.47 ml monterey jack cheese (shredded)
- pico de gallo, for serving
- guacamole, for serving
- Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp.
- Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.
- Pour in the tomato sauce.
- Stir around and allow to simmer for a couple of minutes.
- Remove the shrimp from the skillet, and chop it into chunks. Set aside.
- In a separate skillet, heat the remaining tablespoon of olive oil over high heat.
- Throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas.
- Remove the peppers from the skillet and set them aside.
- Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.
- Cover the cheese with pepper and onion mixture.
- Lay the chopped shrimp on top of the peppers.
- When the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time.
- Continue cooking until the second side is golden.
- Repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve with pico de gallo and guacamole.