Quesadillas are a great idea if you’re looking to get dinner on the table quickly. Authentic Mexican quesadillas would be a real treat to learn to make but, for now, this American version will work well for my family.
To make these, start by coating the bottom only of a small fry pan with a very small amount of margarine or olive oil. Sauté the veggies for a just couple minutes so they remain a bit crisp.
The other quesadilla fillings we’ll use this time around are cheese and pre-cooked shrimp.
Brush a little butter (I really do mean a little) on one side of a tortilla shell and place it, buttered side down, in a large skillet to get a little toasty. Let it warm for roughly 30 seconds. While it’s warming, brush the other side lightly with butter as well. Turn the flour tortilla then fill with your shrimp, cheese, onions and peppers.
After filling the shell, fold it in half, turn it over, cook for another minute or until it’s as brown and toasty as you like.
Enjoy Shrimp Quesadillas with sour cream and salsa. We’ve made these with chicken, steak and just plain veggies. They’re great because you can get really creative when deciding what you want in them.
Do you enjoy making quesadillas? What are your favorite fillings?
