Shrimp and Bacon Quesadillas…just the name should have your mouth watering. Really, shrimp, bacon and cheese together, what’s not to like? I love, love, love shrimp, honestly, I could eat them every day and never get tired of them.
In the summer, my husband and I enjoy going to Hurricane Grill and sitting outside to listen to the Low Flying Planes, a band that a friend of ours plays in. We almost always order their Shrimp and Bacon Quesadillas and they are delicious! After the first time we had them, I came home, figured out how to make them, and have been making them ever since.
Shrimp and Bacon Quesadillas are perfect for a casual lunch or dinner! If there is any negative, it’s that they are like pancakes, in that they cook so quickly, you can’t leave them even for a minute. They are also best piping hot, so I usually serve each person straight from the pan, then I cook the next one.
I used to saute my shrimp first, but have simplified the recipe and now just use frozen cooked shrimp that has been peeled and deveined. There is definitely no loss of flavor and making the quesadillas just got even easier and quicker.
Ready to get started? Ok then, gather your ingredients which are: bacon, frozen cooked shrimp, olive oil, flour tortillas, shredded Mexican cheese or really whatever cheese your family likes, and avocado, sour cream and salsa to top your quesadilla.
First, cook your bacon. For this recipe, I usually just cook it in the microwave. For 4 pieces of bacon, it takes about 4 minutes in my microwave. It may take a little longer or cook a little quicker in yours. Keep an eye on it, because it goes from done to burned, in just a few seconds. You can guess how I know this!
If your shrimp are still frozen, be sure to thaw them first, following the instructions on the package, and remove their tails.
Heat about 1 Tbsp of olive oil in a large skillet over medium-high heat and add 1 tortilla. Cook for a few seconds, or until it starts to brown just a little on the first side, then flip over. Add 4-5 shrimp, some crumbled bacon, and a handful of cheese to just one side of the tortilla. Fold the other half of the tortilla over the filling and press down gently. Cook for a minute or so, or until the bottom of the tortilla is lightly browned and crispy and then carefully turn the tortilla over and cook on the other side. Repeat with the other tortillas.
Cut each quesadilla into 4 pieces and top with avocado, salsa and sour cream. You can really make them your own, and use whatever kind of cheese you have on hand, and your family likes, or change the toppings up a bit and top the quesadillas with guacamole, or pico de gallo.
That’s it! I told you they were easy and quick! Ole!
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