Shanna's
Shrimp and Chili Quesadillas
12 flour or corn tortillas
12 thin deli slices of smoked muenster cheese
1 (4-ounce) cans roasted green peppers, seeds removed and cut into strips
1 sweet yellow onion, peeled and cut into thin slices
1 pound raw medium shrimp, peeled, deveined, and split
1 cup
Cullen's Picante SauceSC16
Heat oven to 450 degrees F. Line two baking sheets with foil and spray with
non-stick cooking spray.
Place 3 tortillas on each sheet pan. Place 1 slice of Smoked Muenster
cheese on each tortilla. Spread 4 slices of green pepper strips over cheese. Top
the quesadillas with onion slices and 4 to 6 shrimp halves. Top each quesadilla
with another slice of cheese and tortilla. Spray the tortilla top with non-stick
cooking spray and bake quesadilla in oven for 5 minutes. Remove from oven, turn
quesadillas over and bake another 5 minutes or until cheese is melted and
tortillas are golden brown.
Remove from oven, let cool 5 minutes and place on cutting surface. Cut into
wedges and serve with picante sauce
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