Prep 15 mins
Cook 20 mins
I discovered The Pioneer woman earlier this year and am happy that I did. Ree does a tremendous job providing detailed instructions and pictures on how to make all of her recipes. I made these quesadillas last month..and man oh man are they good! I found the key for these quesadillas is cooking the vegetables separately from the shrimp, chopping the shrimp into small pieces, and of course the butter used in the cooking of the assembled quesadilla...use butter...I promise...you won't be sorry you did. Enjoy!!
- 12 flour tortillas
- 12 large shrimp, peeled and deveined
- 226.79 g Mexican red sauce
- 1 onion, large
- 1 red bell pepper
- 1 green bell pepper
- 473.18 ml monterey jack cheese, grated
- 29.58 ml olive oil
- butter, as needed
- Pour red sauce over peeled and deveined shrimp, set aside.
- Chop vegetables into larges 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 red sauce.
- Cook, stirring only occasionally, until shrimp is opague. Add in a little water if the sauce gets dry.
- Remove from skillet and chop shrimp into bite-size pieces.
- In a separate skillet, heat butter. Place tortilla in 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.
- Eat and Enjoy!
This is my favorite pioneer woman recipe so far, I make it all the time. I do add more shrimp and have used many kinds of sauce, from homemade enchilada sauce (red), canned green enchilada sauce to just plain salsa. Sour cream and salsa, sometimes guac, a must for serving.