- Flour Tortillas
- Large Shrimp, Peeled And De veined
- 8 ounces, fluid Mexican Red Sauce ( I used a Mild Enchilada Sauce)
- 1/2 Red Onion
- 1 whole Red Bell Pepper
- 1 whole Green Bell Pepper
- 2 cups Cheese, Grated ( I used Durkee 6 Pepper Blend Cheese)
- 2 Tablespoons Olive Oil
- Butter for browning Tortillas
If your shrimp are frozen, allow time to thaw them, then remove their tails.
In a medium bowl cover shrimp in red sauce, I used Old El Paso's Mild Enchilada Sauce.
It has the perfect amount of spice, I didn't want it too spicy because the cheese I'm using in the Quesdillas has quite a kick!
If you are using block cheese, go ahead and shred it.
I used Durkee 6 Pepper Blend Cheese, made with six different peppers & chile's, nice and SPICY!
Keep the shredded cheese in the refrigerator until you are ready to use it.
Rinse your red and green bell peppers
Chop off the top and bottom, it makes it much easier to gut the seeds and ribs.
Remove seeds and ribs.
Chop your bell peppers and red onion in to chunky pieces.
Add olive oil to a sauce pan, heat to Medium & saute peppers and onion for about 7 minutes.
Remove sauteed veggies and set aside on a plate.
Cook the shrimp in the same sauce pan on Medium heat, until the shrimp are nice and pink.
About 4-5 minutes on each side.
Drain the shrimp and chop in to bite size pieces.
In a clean pan, add 1/2 tablespoon of butter and heat to Medium.
Add tortilla, cheese, veggies, shrimp, and a little more cheese on top.
Fold tortilla and brown each side until the cheese has melted.
About 4-5 minutes of each side, remember to add butter before flipping and in between each quesadilla being made.
Slice quesadilla and serve with your favorite salsa. No need for rice or beans, this quesadilla is filling!