Quesadillas De Camerones
2016-05-02 17:48:28
Yields 4
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
- 8 flour tortillas
- 1 1/2 pounds large shrimp, peeled and deveined
- 8 ounces Enchilada Sauce
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green pepper, diced
- 2 cups Monterey jack cheese, shredded
- 2 tablespoons olive oil
- Sour cream or salsa for dipping
Instructions
- In a large pan, heat the olive oil over medium-high heat. Add the onion, red pepper, green pepper, salt and pepper, and cook until browned, 10 minutes. Transfer to a plate. To the same pan over medium-high heat, add the shrimp and Enchilada sauce. Cook until the shrimp are opaque, 5 minutes. Remove the shrimp and chop into bite size pieces. Transfer the remaining enchilada sauce to a bowl. To assemble the quesadillas, begin by taking a tortilla and topping it with the sauteed vegetables, shrimp, and about 1/2 cup shredded cheese. Drizzle another tablespoon or so of Enchilada sauce and top with another tortilla. Repeat for remaining three quesadillas. In a large pan over medium-high heat, melt a tablespoon of butter. Carefully transfer a quesadilla to the pan, cooking until browned on the bottom, 3 minutes. Using a large spatula, flip the quesadilla and cook until browned and cheese is melted, 3 minutes. Cut into quarters and serve with a dollop of sour cream or salsa in the middle.
Adapted from The Pioneer Woman Cooks: Food From My Frontier
Adapted from The Pioneer Woman Cooks: Food From My Frontier
SALT & PREPPY https://www.saltandpreppy.com/
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