Quesadillas De Camarones (Pioneer Woman)

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.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 quesadillas

Ingredients

• 2  tablespoons olive oil
• 2  lbs large shrimp (peeled and deveined, tails off)
•  salt
• 7  ounces Mexican tomato sauce or 7  ounces  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)
• 6  tablespoons butter (for frying, I skipped this part)
• 12  large flour tortillas
• 2 1⁄2 cups monterey jack cheese (shredded)
•  pico de gallo, for serving
•  guacamole, for serving

Directions

1. Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp.
2. Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.
3. Pour in the tomato sauce.
4. Stir around and allow to simmer for a couple of minutes.
5. Remove the shrimp from the skillet, and chop it into chunks. Set aside.
6. In a separate skillet, heat the remaining tablespoon of olive oil over high heat.
7. 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.
8. Remove the peppers from the skillet and set them aside.
9. Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.
10. Cover the cheese with pepper and onion mixture.
11. Lay the chopped shrimp on top of the peppers.
12. 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.
13. Continue cooking until the second side is golden.
14. Repeat with the remaining tortillas and fillings.
15. Cut each quesadilla into wedges and serve with pico de gallo and guacamole.