Quesadillas de Camarones

The original recipe (which can be found here) included instructions on how to make the quesadillas in a large cast iron skillet. We have a handy dandy quesadilla maker so we just used that - it's much healthier (because you aren't cooking them in fat) and it's much cleaner/faster to cook them. Not to mention its way easier than trying to flip a filled quesadilla in a pan without the stuffing flying out all over you!

I really liked this meal - I made enough for three quesadillas but that was way overkill and too much. One quesadilla split between two is more than enough food if you make a side of guacamole and we had leftover Corn Casserole.  Shrimp is definitely not one of Q's favorites  - but he will eat it for me because he knows how much I like it! What a great husband I have, hehe so lucky!!

Quesadillas de Camarones      

Serves 2

Quesadillas de Camarones

ingredients

• 1/2 lb medium shrimp, peeled & deveined, tails off
• Salt to taste
• 1/4 cup Hot enchilada sauce

• 1/2 small onion, sliced
• 1/2 small green bell pepper, sliced
• 2 burrito size flour tortillas
• 1 cup shredded pepper jack cheese
• salsa and guacamole for serving

directions

1.  Heat some oil in skillet over high heat, toss in room temperature shrimp. Cook for 5 minutes until crispy and cooked through, season with salt. Pour in sauce and toss to coat, cook for another minute or two. Remove from skillet and set aside on a plate. Add peppers and onions to the skillet and cook until charred on edges about 4 minutes. Set aside on plate.

2. Make the quesadillas by adding one tortillas to the quesadilla maker and add some cheese, then shrimp, then peppers and more cheese. Top with another tortilla, close the machine and cook until ready. Let cool slightly then slice into 6 pieces.

Guacamole!

Enjoy!

This recipe was adapted from Pioneer Woman.