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Shrimp Quesadillas
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Brief Description
Sautéed shrimp, sweet peppers, and monterrey jack cheese tucked into corn tortillas and lightly browned.
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Main Ingredient
shrimp
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Category: Fish or seafood
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Apr 30, 2015
Number of Servings:
Ingredients:
- 4 - corn tortillas, 8 inch round
- 20 - medium size shrimp uncooked, deveined, tails removed
- 4 - mini red and yellow sweet peppers chopped finely
- - butter, olive oil, and cooking spray for cooking with
- 2 cloves - garlic minced
- - lime cut in quarters
- 1 cups - monterrey jack cheese shredded
- - fresh cilantro leaves for garnish
- - tomatoes, avocado, salsa, and sour cream optional, for serving
Directions:
Heat a non-stick skillet over medium-high heat and spray lightly with cooking spray. Place chopped peppers into skillet and cook for 3-4 minutes until heated through and slightly browned. Remove peppers from skillet and set aside.
Melt 1 tablespoon butter (or olive oil, if preferred) in skillet; add minced garlic and allow to simmer for a 1-2 minutes. Add shrimp to skillet and cook about 2 minutes per side, until they are a bright pink color. Remove shrimp from skillet and chop, and spritz with a quick squeeze of lime juice.
Spritz a non-stick skillet or griddle with a little cooking spray. Heat tortillas, one at a time, just 'til soft and pliable; place 1/4 of chopped shrimp, 1/4 of chopped peppers, and 1/4 of cheese in middle and towards one side of tortilla, then fold in half gently. Heat the quesadilla over medium-high heat on griddle or skillet until slightly browned, then carefully use spatula to flip (scoop spatula under the open side and gently flip over towards folded side) and cook another 2-3 minutes until cheese is melted and tortilla is lightly browned.
Cut in half and serve garnished with cilantro leaves, and with sides of chopped tomatoes, sliced avocado, salsa, light sour cream, or other desired options.
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