Best Shrimp Quesadillas Pioneer Woman Recipes

Quesadillas De Camarones (Shrimp Quesadillas) - Pioneer Woman image

Provided by Johnsdeere

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

12 flour tortillas
12 large shrimp, peeled and deveined
8 ounces Mexican red sauce
1 onion, large
1 red bell pepper
1 green bell pepper
2 cups monterey jack cheese, grated
2 tablespoons olive oil
butter, as needed

Steps:

Pour red sauce over peeled and deveined shrimp, set aside.
Chop vegetables into larges 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, then dump in the shrimp with the red sauce.
Cook, stirring only occasionally, until shrimp is opague. Add in a little water if the sauce gets dry.
Remove from skillet and chop shrimp into bite-size pieces.
In a separate skillet, heat butter. Place tortilla in 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.
Eat and Enjoy!

Nutrition Facts : Calories 395.2, Fat 20.8, SaturatedFat 9, Cholesterol 55, Sodium 609.8, Carbohydrate 35, Fiber 2.9, Sugar 3.4, Protein 17

Shrimp Quesadillas - Pioneer Woman Recipe image

Provided by lindaauman

Number Of Ingredients 12

1 cup Mexican red sauce
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 green bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese ( Monterey Jack is best)
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving

Steps:

On a large plate, pour the red sauce over the shrimp and set aside. Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside. Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces. In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the 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 the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients. Serve with sour cream, cilantro and lime wedges