1/2poundcooked shrimppeeled with tails removed (about 16 medium)
2cupsshredded Mexican cheese blend
Heat a tablespoon of olive oil in a large skillet over medium heat. Swirl the pan around to ensure the oil coats the bottom and add 1 tortilla. Cook for a few seconds, or until it starts to brown just a little on the first side, then flip it over.
Add a few shrimp, some crumbled bacon, and a handful of cheese to 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, adding more olive oil as needed.
Cut each quesadilla into 4 pieces to serve.
Optional, top with avocado, salsa, and sour cream.
This recipe goes quickly. Gather all of your ingredients and have everything ready before you begin.If you don't have leftover shrimp, cooked shrimp can be found in the freezer section or the seafood section of most large grocery stores. I have never tried canned shrimp and don't recommend it. You can also substitute leftover cooked chicken, steak, or pork for the shrimp. I like to use a shredded Mexican cheese blend, but Monterey Jack also works well. The sky is the limit with toppings. Change things up a bit and try topping them with guacamole, or pico de gallo. If serving as an appetizer, be sure to provide bowls of sour cream or salsa to dip the quesadillas.If there is any negative, it's that like pancakes; quesadillas cook so quickly you can't leave them even for a minute. They are also the best piping hot, so I usually serve each person straight from the pan, then I cook the next one.For this recipe, I typically cook the bacon in the microwave. For four pieces of bacon, it takes four 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!Only add enough olive oil to coat your skillet so that the tortillas won't stick. Too much, and they will be greasy.