Quesadillas de Camarones

What is it about quesadillas that just make you want to eat one after the after the other… there coming in like a bag of chips… Just can’t top at one!

I love quesadillas especially with cheesy centers filled with peppers and onions and shrimp.  These quesadillas are packed with sauteed green and red peppers, onions, shrimp in mexican sauce, and mexican cheese.  Once you have one of these babies you won’t ever feel like going out to get quesadillas anymore.  I found this delicious recipe on Ree’s site.  If you don’t know who Ree is then you need to pull your head out of the sand and check out her site, The Pioneer Woman.

So next time you get a hunkering for cheesy full of flavor quesadillas then try these at home… I promise you won’t be disappointed! 🙂

Gather your ingredients:

Start off by grabbing tis delicious Mexican red sauce.

Then wash and devein your shrimp… pour that beautiful red sauce all over and let it sit.

Chop red pepper, green pepper, and onion.

Grate some yummy Mexican cheese… this is the best for quesadillas.

Grab a nice size skillet and heat it on high.  You want to make sure its VERY HOT!

Drizzle two tablespoons of olive oil, swirl the pan to coat… then toss in your chopped veggies.

Do not touch the veggies for a minute allowing them to cook to a nice brownish color, wanting to cook well but not become mushy.

Once the veggies are done remove them from the skillet and set aside.

Keep the skillet on high heat, then pour in the shrimp with its yummy sauce.  Allow the shrimp to cook like you did with the onions and peppers.

Stir them around after a minute making sure they are cooked till they turn opaque in color.

Once the shrimp is done throw them on your cutting board…

… and start a chopping.

In a separate skillet, place on medium heat. Swirl plenty of melted butter all around.

Throw a flour tortilla right on top of the butter.

Throw on a nice layer of cheese…

then a generous amount of peppers…

then layer the shrimpies…

Last but not least add more cheese.

Place another flour tortilla on top.

Before you flip it to the other side, add more butter to the skillet.

Press down with the spatula after you flip it.

Quesadillas de Camarones

Cut the quesadilla into four wedges.

Serve on a plate with whatever you’d like: rice, beans, sour cream, or salsa.


Quesadillas de Camarones

  • Flour Tortillas
  • 12 whole Large Shrimp, Peeled And Deveined
  • 8 ounces, fluid Mexican Red Sauce
  • 1 whole Large Onion
  • 1 whole Red Bell Pepper
  • 1 whole Green Bell Pepper
  • 2 cups Cheese, Grated
  • 2 Tablespoons Olive Oil
  • Salt To Taste

Pour red sauce over shrimp. Set aside.

Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.

In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.

Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole.