It’s finally Hall of Fame weekend (Sunday, Cardinals v. Saints 8PM EST, NFLN). The official start of football and a great reason to whip up something to eat with your friends and family. Since there is no way you can enjoy the first game without guacamole, why not make some quesadillas. A crowd favorite that is easy to customize. I’m adding shrimp to this recipe, but you can always do steak, chicken or tofu.
Recipe: Shrimp Quesadillas
What you need: A few tablespoons vegetable oil, 1 sliced onion, 1 sliced bell pepper or two, if you want to make it multi color, pinch of salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 pound uncooked medium shrimp, peeled and deveined (ask your butcher for the deveined easy to peel shrimp), 1 minced jalapeno pepper (remove seeds if you want it less spicy), 1 lime, juiced, 6 large flour tortillas, 3-ish cups shredded Mexican cheese blend.
What you do: Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Cook and stir onions and bell peppers into the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes. Stir in salt, cumin, and chili powder. Add shrimp and cook until shrimp are translucent and no longer pink in the center, 3 to 5 minutes. Remove pan from heat; stir in jalapeno and lime juice.
Heat another pan over medium heat and brush with about 1 teaspoon vegetable oil, heat for a few minutes then place a tortilla in the hot oil. Scoop about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half. Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Top with guacamole, sour cream and salsa. Quesadillas are great because you can make it to order, leave out the yucky veggies for the kids or add extra jalapeno if you like it mui caliente! I always add an extra handful of cheese to mine.
Enjoy and Boltup!