Diablo Shrimp Quesadillas

 

 

Wholly Salsa Diablo Shrimp Quesadillas

1 lb shrimp, peeled and deveined

3/4 cup HOT! Wholly Salsa (can sub mild or medium if you prefer less heat)

2 cups shredded Monterrey Jack & Cheddar cheese, mixed

flour tortillas

butter

Wholly Salsa Guacamole & Spicy Pico (optional)

Sour Cream (optional)

 

1)  Boil the shrimp for 1-3 minutes until they turn pink.  Drain, and put them into an ice bath to stop cooking. (Tip:  If your shrimp need to be peeled, and like me, peeling raw shrimp makes your hands itchy, just boil them with the shells on and peel them once they are cooked…maybe common sense but I never thought of it until my hubby told me to do it!  lol)

2)  Mix the shrimp and salsa in a small bowl and let it marinate in the fridge for at least 30 mins (overnight is perfect).

3)  Heat up a non stick skillet, or flat grill on medium-high (my grill uses degrees, and I cook them on 350 F)

4)  Take two tortillas, and butter one side of each.  Put one tortilla butter side down on the grill, top with a layer of cheese, then the shrimp/salsa mixture, and then, another thin layer of cheese.  Place the second tortilla on top, butter side up.  Allow the bottom tortilla to brown, and the cheese to start melting (think grilled cheese…only with tortillas).  Once the bottom tortilla is browned, use two spatulas (or a spatula and large cooking spoon.  You just need one to flip & one to hold it together) to flip  it to the other side.  (If you are using burrito size tortillas, you may want to use just one tortilla folded in half omelet style to make it easier to flip)

5)  Once it is browned on both sides, remove from heat and let stand for a few minutes before cutting…just long enough that the cheese won’t all ooze out everywhere when you cut it.

6)  Cut it into 4-8 pieces depending on what size tortillas  you are using, the same way you would cut a pizza.  Serve with Wholly Salsa’s Guacamole and Spicy Pico and sour cream.

 

And here’s a bonus tip for you since it’s summer!  These are perfect for taking to the beach or lake!  Simply put them on a cooling rack after cooking and allow them to cool completely.  Once they have cooled, cut each one as instructed above and wrap them individually  in foil.  Put them in a ziploc bag and keep them in the ice chest.  A bit before you’re ready to eat them take them out and let them sit in the sun.  The foil will heat them up and you are ready to eat!  Of course, they’re great cold too if you are too hungry to wait!  : )

 

Comments

  1. These look absolutely delish! Love the idea to pack them in foil to take on a picnic to the lake! :)

  2. OH YUM!! I love and use Wholly guac and salsa all the time!!!

  3. Tasty looking recipe!

    Just stopped by to let you know that I featured your seam sewing tutorial on my round tuit post this week!
    Round Tuit 109
    Thanks again for linking up! Hope you have a great week!
    Jill @ Creating my way to Success

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