Quesadillas de Camarones

• Flour Tortillas
• 12 whole Large Shrimp, Peeled And Deveined
• 8 ounces, fluid Mexican Red Sauce
• 1 whole Large Onion
• 1 whole Red Bell Pepper
• 1 whole Green Bell Pepper
• 2 cups Cheese, Grated (Monterey Jack Is Best – I USED QUESO)
• 2 Tablespoons Olive Oil
• Salt To Taste

Preparation Instructions

  • Pour 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, 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 you’d like!

I will give credit for this scrumptious recipe as soon as I can remember where I found it online! :p


One Comment Add yours

  1. Mrs. Pharris says:

    Love it! And your blog!

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