Yields: 4 Servings Prep: 10 Mins Cook: 25 Mins

Bacon Shrimp Quesadillas


1 tablespoon olive oil
1 small green or red bell pepper, diced
1/2 pound medium shrimp (26-30 count), cooked peeled, deveined, diced
3 tablespoons ORTEGA


Heat oil in large nonstick skillet over medium-high heat until hot. Add bell pepper. Cook and stir 2 to 3 minutes. Add shrimp, enchilada sauce, cumin, and salt and pepper, to taste. Cook and stir until golden and just cooked through, about 2 minutes.

Heat large nonstick skillet over medium-high heat until hot. Coat with nonstick cooking spray. Place one tortilla in skillet. Spoon one-fourth of bacon, 1/4 cup cheese and one-fourth of shrimp mixture evenly over tortilla. Top with second tortilla and press down firmly.

Cook until golden brown and crisp on bottom, about 2 to 3 minutes. Carefully turn over. Cook until golden on other side, 2 to 3 minutes longer. Transfer to cutting board and cut into wedges. Repeat with remaining ingredients.

Serve with salsa and guacamole dip.

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