Smoky Shrimp and Bacon Quesadillas
Whether prepared inside on the stovetop or al fresco on the grill, these smoky shrimp and bacon quesadillas deliver on a favorite perennial standard. And rarely disappoint. Perfect for a super easy weeknight meal or served as an appetizer at a BBQ or football watch party -- or even served when the kid's host a sleepover.
Equipment
- large skillet or grill or grill pan
Ingredients
- 4 slices bacon cut into ½-inch pieces
- 1 cup chopped yellow onion
- 1 small chipotle chili in adobo sauce minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 pound small peeled, and deveined shrimp (about 1 ¼ pounds shrimp with their shells)
- 1 large roasted red pepper chopped
- 4 cups about 1 pound shredded Monterey Jack or quesadilla
- 2 tablespoons cilantro
- 4 10- inch flour tortillas
- olive oil and cooking spray
- Accompaniments: Guacamole salsa, sour cream and limes
Instructions
- In a large skillet, cook the bacon over medium heat, stirring frequently, until the bacon is crispy. Use a slotted spoon to transfer the bacon to paper towels to drain.
- Pour off all but one tablespoon of the bacon drippings. Add the onion and sauté for 5 minutes or until softened. Add the chipotle pepper, cumin, salt and pepper, stirring until fragrant, about a minute. Add the shrimp and continue cooking, stirring, for 3 to 5 minutes until the shrimp are cooked through. Stir in the roasted red peppers
- Transfer the mixture to a medium bowl and let it cool for 10 minutes. Add the cheese, reserved bacon and cilantro and stir until combined
- Divide and spread the filling mixture across one half of each of the four flour tortillas. Fold tortilla over the filling, pressing firmly. Brush the top of the quesadillas with olive oil.
- Place quesadillas oil side down on a grill or in a skillet. (Use cooking spray if using a skillet.) Grill or heat over medium heat for 3 to 5 minutes until golden brown. Brush the tops with olive oil and flip the quesadillas over. Grill or cook for 3 to 5 minutes more, or until lightly golden.
- Cut into wedges and serve with salsa, guacamole, sour cream and lime wedges.