Bubba's Shrimp Quesadillas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I adapted this from a Paula Deen recipe. While still very similar I made a few minor changes to cut some of the fat out. Serve these are you finish cooking them. They do not do well while sitting. The recipe uses 10 inch flour tortillas. Ingredients:
3 quarts water |
1 tablespoon old bay seasoning |
2 teaspoons dried ancho chile powder |
1 lb medium shrimp, peeled and deveined |
10 ounces rotel tomatoes, drained |
1 cup sharp cheddar cheese, shredded |
1 cup monterey jack pepper cheese, shredded |
4 flour tortillas |
4 teaspoons butter |
Directions:
1. Bring water, seasoning and chili powder to a boil in a large pot over high heat.
2. Add shrimp; cook for 3 minutes or until pink.
3. Drain and rinse with cold water.
4. Coarsely chop shrimp and mix with tomatoes and cheese.
5. Spoon shrimp mixture evenly between four flour tortillas; fold each tortilla in half.
6. In a large skillet melt 1 tsp of butter over medium heat.
7. Add 1 quesadilla; cook for 4-5 minutes per side, or until the tortilla is crisp and the cheese mixture is melted.
8. Repeat with each quesadilla.
9. Cut into 4 wedges to serve.
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