Summer Cooking: Shrimp Quesadillas

Rachael Rachael, a mom of two daughters, is a freelance editor and writer who enjoys gardening and dreams of keeping chickens in her suburban St. Louis backyard. In her spare time, she helps to edit her husband’s science fiction books. Read more of Rachael's work at www.rachaelsjohnston.com or contact her by emailing rachael@mumblingmommy.com.

Who doesn’t love shrimp? Or cheese? Put them together and you’ve got these delicious quesadillas. My husband said they tasted like they were from a restaurant!

(Adapted from The Pioneer Woman)

· Flour Tortillas

· 12 whole large Shrimp, peeled and deveined

· 8 ounces taco sauce

· 1 whole onion

· 1 whole red bell pepper

· 1 whole green bell pepper

· 2 cups shredded cheese

· 2 Tbsp. olive oil

· 2 Tbsp. butter

Pour taco 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, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add 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, etc.

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