Shrimp Quesadillas With Bacon Food

SHRIMP QUESADILLAS WITH BACON RECIPE.

Steps:

• Heat a tablespoon of olive oil in a large skillet over medium heat. Swirl the pan around to ensure the oil coats the bottom and add 1 tortilla. Cook for a few seconds, or until it starts to brown just a little on the first side, then flip it over.
• Add a few shrimp, some crumbled bacon, and a handful of cheese to one side of the tortilla. Fold the other half of the tortilla over the filling and press down gently.
• Cook for a minute or so, or until the bottom of the tortilla is lightly browned and crispy and then carefully turn the tortilla over and cook on the other side. Repeat with the other tortillas, adding more olive oil as needed.
• Cut each quesadilla into 4 pieces to serve.
• Optional, top with avocado, salsa, and sour cream.

SHRIMP QUESADILLAS

Steps:

• Heat 10-inch nonstick skillet over medium-high heat. Place 1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese, 1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4 of the shrimp. Sprinkle with additional 1/4 cup of the cheese. Top with another tortilla.
• Cook 1 to 2 minutes or until bottom is golden brown; turn. Cook 1 to 2 minutes longer or until bottom is golden brown.
• Repeat 3 more times with remaining ingredients. Cut each quesadilla into wedges.

SHRIMP QUESADILLAS

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

SHRIMP AND SPINACH QUESADILLAS

Steps:

• Toss the shrimp in a small pan with butter and cook for a few minutes untill opaque. Add spinach and garlic powder and stir to combine.
• Brush griddle with 1/2 of the melted butter and lay one whole tortilla on the griddle.
• Evenly spread the cheeses over the tortilla, not too close to center or edge.
• Spread the spinach filling over the cheese - spacing the shrimp out evenly.
• Cover with second tortilla.
• Brush top with remaining melted butter.
• When first side is BGD (golden brown and delicious) flip and cook until side two is GBD.
• Move to cutting board and cut into 8 equal pieces, using a pizza wheel, with one shrimp in the center of each piece.
• Enjoy!

SHRIMP QUESADILLAS

Steps:

• Using a pan, warm up both tortillas.
• On one of the tortillas spread some of the cheese all over the tortilla. Them add the rest of the ingredients, remember mushrooms is optional.
• Then add some more cheese on top of the ingredients to make the other tortilla stick. Becareful when flipping the quesadilla over.
• Toast until cheese is melted.

SHRIMP QUESADILLAS

Steps:

• Heat 10" non-stick skillet over med-high heat.
• Place 1 tortilla in skillet and sprinkle with 1/4 cup cheese and 1/4 of tomato, bacon and shrimp.
• Sprinkle with additional 1/4 cup cheese.
• Top with another tortilla.
• Cook 1-2 minutes or until bottom is golden brown; turn.
• Cook 1-2 minutes longer or til bottom is golden brown.
• Repeat 3 more times.
• Cut each quesadilla into wedges.
• To keep quesadillas warm, place on a ungreased cookie sheet in oven.