When in doubt, make shrimp quesdaillas.

Time to make shrimp quesadillas.

 They're quick and easy, 

boast a lot of colors, textures, and flavors,

they're quite palatable,

and I usually have all the ingredients on hand,

so a shrimp dish is no further than a thaw away.

I always have the basics:

flour tortillas,

shrimp (always lots of packages frozen) 

cheeses (another staple)

roasted red peppers 

 I had a jar of roasted peppers,

 but you can always blacken your own over an open flame,

then dunk it in ice water

and rub the charred skin off it.

Slice/chop.  It's ready to eat.

 

If you start making these, 

you'll find 

lots of other ingredients to use.

Onions, sautéed mushrooms, 

red onion, peperoncini. 

You could forgo the shrimp

and use chicken or pork or beef. 

All up to you. 

 Here's how to make shrimp quesadillas.

Get this much of everything.

 

I have:

 

Left cutting board:

boiled shrimp

bunch of spinach

orange for zesting

 flour tortillas

 

Right cutting board:

grated mozzarella  

smoked red pepper 

chopped onion

sliced jalapeno

chopped cilantro 

Now, let's make a quesdilla:

Put a layer of cheese on the bottom half of a tortilla. 

The cheese is the glue

that holds everything together. 

 

Layer spinach and shrimp.

(Stem those spinach leaves.) 

Add some sliced jalapenos.

The heat (capsaicin) in jalapenos

 is in the white ribs or spongy membranes

(where the seeds attach),

 so you can control the level of bite you want. 

As you can see, I like the bite. 

 

Drop in some roasted red pepper strips.

 

 Layer the top with more grated cheese.

Gotta glue down the top. 

And some orange zest.

 

Fold over top of quesadilla.

And squish down. 

 

 

 

Heat thin layer of oil in medium skillet to 350° - 375°.

Place in quesadillas, one at a time.

Press top halves down over filling.

 

Lightly brown first side, then turn over and brown the other.

The cheese gets meltymelty and holds it all together.

Just takes 2-3 minutes each side. 

Place on rack to drain.

Serve with fresh salsa and cilantro.

 

Maybe grate some orange zest over top for a citrusy kick.

Enjoy.

 

Rosie Makes Shrimp Quesadillas.

I was in the mood for shrimp, spinach, mushrooms, and cheese.

So I put it all together in a quesadilla.

The fried part is just icing on the cake.

I grabbed a yepsen of spinach,

sliced a bunch of 'shrooms,

chopped up some onion and pepper,

and grated both Mozzarella and Monterey Jack cheeses.

Pour a little oil in a medium skillet over medium heat

and sauté the mushrooms for a couple of minutes.

Add in the chopped onions and peppers

and cook for another minute or so.

Then drop in the spinach leaves.

And pour in a splash of water. 

Cook for about a minute,

until the spinach slightly wilts.

Set aside.

Now, it's time for the shrimp.

Medium high heat with a tablespoon of peanut oil.

Cook the shrimp for about a minute.

Most people have a tendency to overcook their shrimp.

Don't be one of those people.

Cook it and remove it.

Take a flour tortilla.

Or corn, if you like.

And sprinkle a little cheese on the bottom.

Add some of the spinach mixture.

Then some of the shrimpies.

More grated cheese on top.

The cheese is the "glue."

Squish down.

Medium heat.

A little peanut oil in the skillet.

Brown on one side.

Then turn and brown the other side.

And there's your quesadilla.

With ooey-gooey cheese.

Give it some salsa lovin'.

Enjoy!