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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Everyday with Rachael Ray. OAMC - makes 3 4-serving meals Ingredients:
2 tablespoons butter |
2 (2 lb) bags frozen raw shrimp, thawed and tails removed (31 to 40 per pound) |
1 tablespoon finely chopped garlic |
salt and pepper |
1 lemon, halved |
3 chipotle chiles in adobo, plus |
1 tablespoon adobo sauce |
12 (10 inch) flour tortillas |
1 lb gouda cheese, shredded |
Directions:
1. In a large, deep skillet, melt the butter over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Increase the heat to high and cook, stirring often, until the shrimp are just opaque, about 4 minutes. Squeeze the lemon halves over the shrimp.
3. In a small bowl, mash the chipotles with the adobo sauce. Spread the paste in a thin layer on each tortilla.
4. Cover half of each tortilla with a single layer of shrimp. Sprinkle the cheese over the shrimp; fold the tortillas in half.
5. Cook one meal now: In a large nonstick skillet, working in 2 batches, cook 2 quesadillas, cheese side down, over medium-high heat until golden, about 2 minutes on each side. Cut into wedges.
6. Freeze two meals for later: Wrap each quesadilla in foil and stack 4 each into 2 resealable 1-gallon freezer bags; seal, label and freeze.
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