Friday, July 23, 2010

Shrimp Quesadillas

• 3 quarts water
• 1 tablespoon Old Bay Seasoning
• 2 teaspoons dried ancho chile powder
• 1 lb medium shrimp, peeled and deveined
• 1 (10 ounce) Rotel Tomatoes, drained
• 1 cup sharp cheddar cheese, shredded
• 1 cup monterey jack pepper cheese, shredded
• 4 flour tortillas
• 4 teaspoons butter

1. Bring water, seasoning and chili powder to a boil in a large pot over high heat.

2. Add shrimp; cook for 3 minutes or until pink.

3. Drain and rinse with cold water.

4.Coarsely chop shrimp and mix with tomatoes and cheese.

5. Spoon shrimp mixture evenly between four flour tortillas; fold each tortilla in half.

6. In a large skillet melt 1 tsp of butter over medium heat.

7. Add 1 quesadilla; cook for 4-5 minutes per side, or until the tortilla is crisp and the cheese mixture is melted.

8. Repeat with each quesadilla.

9. Cut into 4 wedges to serve.

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