Quesadillas De Camarones (pioneer Woman)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons olive oil
• 2 lbs large shrimp (peeled and deveined, tails off)
• salt
• 7 ounces mexican tomato sauce or 7 ounces enchilada sauce
• 1 large onion (cut in half and then into slices)
• 1 red bell pepper (seeded and sliced into strips)
• 1 green bell pepper (seeded and sliced into strips)
• 6 tablespoons butter (for frying, i skipped this part)
• 12 large flour tortillas
• 2 1/2 cups monterey jack cheese (shredded)
• pico de gallo, for serving
• guacamole, for serving

Recipe

• 1 heat a tablespoon of olive oil in a large skillet over high heat. throw in the shrimp.
• 2 toss around and cook until the shrimp are opaque, about 5 minutes. sprinkle with salt and reduce the heat to low.
• 3 pour in the tomato sauce.
• 4 stir around and allow to simmer for a couple of minutes.
• 5 remove the shrimp from the skillet, and chop it into chunks. set aside.
• 6 in a separate skillet, heat the remaining tablespoon of olive oil over high heat.
• 7 throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas.
• 8 remove the peppers from the skillet and set them aside.
• 9 sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. cover with grated cheese.
• 10 cover the cheese with pepper and onion mixture.
• 11 lay the chopped shrimp on top of the peppers.
• 12 when the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time.
• 13 continue cooking until the second side is golden.
• 14 repeat with the remaining tortillas and fillings.
• 15 cut each quesadilla into wedges and serve with pico de gallo and guacamole.