Last year, my niece’s husband (who’s a very good cook) shared this simple recipe with me and it has become my quick-fix meal for my family during the work week. The great thing about this recipe is that you only use one pan – so cleaning up is fast!
4 cooked bacon slices, crumbled
8 oz. peeled & deveined medium-size shrimp (36‐42 count per lb.), halved lengthwise
1 tsp. vegetable oil or 1 Tbsp. melted butter
Dash of garlic powder
1 Tbsp. chopped cilantro (optional)
2 10” flour tortillas
1/2 C. shredded Monterey jack cheese (or cheese of your choice)
1/8 C. chopped green onion, divided
Sliced avocado, salsa, sour cream and/or sliced jalapenos (optional)
Cook bacon in pan on stove on medium high heat, until crisp and cooked. Transfer bacon to paper towel to drain and let cool, then crumble. Discard bacon grease in pan and add shrimp to the fry pan, sprinkling them lightly with garlic powder and cook until pink, about 1‐2 minutes. Remove shrimp from pan and set them aside.
Add 1 tsp. oil to the fry pan or brush one side of the tortilla with melted butter. Place flour tortilla in oiled pan or buttered-side down and turn burner to medium heat. Sprinkle half of the shredded cheese, half of the crumbled bacon, half of the shrimp, half of the green onions, cilantro and jalapeno over one side of the flour tortilla. Fold the tortilla over the filled half and press down gently. Cook until the tortilla is lightly brown and cheese is melted, turning once, about 3 minutes (total cooking time). Transfer the quesadilla onto a serving plate and slice into quarters. Repeat the above steps to prepare the second quesadilla.
Serve the quesadillas with avocado, salsa, and/or sour cream.