Today, Rosie's making shrimp quesadillas.
These are easy and tasty. You can switch out the ingredients. And the meal comes together in minutes.
Shrimp Quesadillas.
flour tortillas
cooked shrimp, sliced lengthwise
spinach leaves, stemmed
mushrooms, sliced and sautéed
chopped red onions
roasted red peppers
assorted grated cheeses (I'm using Monteray Jack and mozzarella.)
whatever else you might want to stuff in the quesadillas
Here's where you can be creative. These ingredients are merely suggestions. You can add in whatever you think you might like. Instead of red onions, you could use regular onions. Or you can add sliced green onions. You could add pickled pepperoncini if you like. You could slice multi-colored sweet bell peppers. You could add sliced fresh tomatoes. You could slather on some pesto. You could switch the cheeses. It's all up to you.
For the mushrooms, first I sliced them, then I sautéed them in butter over medium high heat. At the end, I threw in a splash of sherry and let the mushrooms soak it up and the rest cook off. Be careful when pouring in the sherry. I've been known to get a rather decent !wooooooosh! of flame here.
Layer your filling on half the tortilla.
The first layer is cheese. The last layer is cheese. The cheese is the glue that holds it all together. Whatever goes between the layers of cheese is up to you.
After the cheese, I laid down a layer of spinach, then the sliced shrimp.
Lookin' good.
Fold the top half of the tortilla over the layers of filling and press down.
Pour some oil in a medium skillet and heat over medium high heat to around 350° - 375°.
Carefully place in the tortillas.
Using a spatula, press down on the top half to seal it together.
Fry for 3-4 minutes until golden brown, then flip over and do the other side.
When they're nice and golden and crisp, remove from pan and set on rack to drain.
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