Monday, June 27, 2011

Meatless Monday - Shrimp Quesadillas

Loved this recipe.  I confess, I stole it straight from The Pioneer Woman's blog.


  • Flour Tortillas (I used whole wheat)
  • 12 whole Large Shrimp, Peeled And Deveined (I used 1 lb. of smaller shrimp)
  • 8 ounces, fluid Mexican Red Sauce
  • 1 whole Large Onion
  • 1 whole Red Bell Pepper
  • 1 whole Green Bell Pepper
  • 2 cups Cheese, Grated (Monterey Jack Is Best)
  • 2 Tablespoons Olive Oil
  • Salt to Taste 

Preparation Instructions

Pour red 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 in 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 sour cream, guacamole, red or green salsa...whatever you like.

This is a definite keeper!!


  1. Sounds good! Wish I had a slice now. What kind of Mexican Red Sauce did you use?

  2. Paula, I just used enchilada was the only red sauce in my local grocery. Worked fine.