Quesadillas de Camarones
September 29, 2009
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 6 Servings
- Flour Tortillas
- 12 whole Large Shrimp, Peeled And Deveined
- 8 ounces, fluid Mexican Red Sauce
- 1 whole Large Onion
- 1 whole Red Bell Pepper
- 1 whole Green Bell Pepper
- 2 cups Cheese, Grated (Monterey Jack Is Best)
- 2 Tablespoons Olive Oil
- Salt To Taste
Pour red sauce over shrimp. Set aside.
Chop vegetables into large 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 sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the 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. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!