I made these little treats as a hearty appetizer to serve pool side for a girls swim date…small tortillas make perfect little wedges when quartered. Both flour and corn were served – the corn was a gluten-free option for one of my guests who doesn’t eat flour. Serve these with your favorite toppings…I paired these Shrimp Quesadillas with lime cocktails along with a yummy Black Bean Salsa.
5 medium shrimp peeled and deveined
1 tsp old bay
1 tsp garlic powder
1 tsp onion powder
1/4 tsp pepper
1 tsp olive oil
2 small tortillas (flour or corn)
1/2 cup shredded sharp cheddar cheese
2 slices American cheese sliced thinly
1/4 cup finely diced onion
Toss the shrimp with the spices and olive oil. In a skillet, cook the shrimp until just pink; remove from heat. In the same skillet spray some cooking spray and place the first tortilla in the skillet. Add the shredded cheese and the diced onions. Carefully place the five shrimp around the tortilla. Top with the American cheese and place the second tortilla on top. Flip the tortillas over gently and cover with a lid for 1 to 2 minutes. Remove from the pan and cut into 4 small quarters. Place on a cookie sheet and place in the oven on low heat if you are continuing to make more. Right before serving I topped each one with very thinly sliced Jalapeños, sour cream, guacamole and a little hot sauce. Makes one serving – multiply recipe for more quesadillas.
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