Quesadillas de Camarones

[Roxy15]

Quesadillas de Camarones:

 

Flour Tortillas

12 Whole Large Shrimp, Peeled And Deveined

8-oz. Can Marca El Pato Salsa de Chili Fresco-(Or any Mexican Red Sauce)

***Can Use Enchilada Sauce/Taco Sauce

1 Whole Large Onion

1 Whole Red Bell Pepper

1 Whole Green Bell Pepper

2 Cups Grated Monterey Jack Cheese Or Colby/Jack, Pepper Jack, Mexican Blend Cheese, Cheddar Cheese Or Cheese Of Your Choice

2 T. Olive Oil

Salt To Taste

 

Pour Mexican 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, and 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 your preference.