Quesadillas de Camarones

There are few things I enjoy more than a quesadilla oozing cheese with a crispy yet chewy tortilla, dipped in sour cream, salsa, and guacamole. Take one of those and stuff it with shrimp and you have a match made in heaven. Naturally I was all about The Pioneer Woman's Quesadillas de Camarones. I also always have frozen shrimp in the freezer for whenever the occasion arises.

You can use frozen or fresh shrimp that's peeled, deveined, and make sure the tail is off. Cook 2 pounds of large shrimp in one tablespoon of olive oil over high heat. Once cooked through sprinkle with salt, then douse with one 7oz can of red enchilada sauce.

Coat the shrimp with the sauce and let it simmer for a few minutes. Remove the shrimp from the skillet and set aside in a bowl. 

Rinse your skillet or get a new one, then cook 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 large sliced onion in one tablespoon of olive oil over high heat until browned or slightly blackened in spots. Remove from the heat and set aside.

Sizzle 1 tablespoon of butter in the skillet over medium heat, then lay down a large tortilla. Top with your favorite grated taco cheese, cover with the peppers, then the shrimp. This is the part that threw me for a loop.

The Pioneer Woman wants you to place another tortilla on top once the edges of the first are golden, and simultaneously flip the whole thing and drop in another tablespoon of butter. Yeah nuh uh. I tried this and the whole thing was partially stuck so I destroyed the bottom tortilla and everything fell out. Major fail. For the second quesadilla I followed her instructions but then folded the tortilla over itself instead and did not top with a second one. Less calories anyway and it turned out so much better!

Note the remnants of the first tortilla stuck to the bottom of the pan. 

Yum!