Ingredients
- 1/4 Tri-color peppers: red, green, yellow (or whatever you have on hand)
- 1/4 sliced red onion
- 2 cups of spinach
- 1/2 lime
- 1/4 sliced red onion
- 1/2 cup Colby Jack cheese
- 1/2 pound shrimp
- Large Tortilla
- 2 teaspoons Butter
- 2 tablespoons olive oil
- Salt and pepper
- Cumin
Directions
- Grate cheese
- Slice thinly 1/4 of each pepper
- 1/4 sliced thin red onion
- Peel and devein shrimp (butterfly or cut in 1/2 or both)
- In a bowl, season cleaned and deveined shrimp with pinch of salt, fresh crack black pepper and cumin
- On high heat add tablespoon of butter and olive oil (equal parts)
- Add onions and peppers season with pinch of salt and black pepper
- Add seasoned shrimp until pink (about 4 mins)
- Add spinach until it wilts few mins ( 2 MAX you want to leave texture)
- Turn off heat
- Remove mixture from pan set bowl aside
- In a large pan or griddle add butter and splash of olive oil
- When butter is melted add tortilla
- Add grated cheese on one side of tortilla
- On top of cheese add shrimp mixture
- Peel and devein shrimp (butterfly or cut in 1/2 or both)
- Fold other side of tortilla over and press down
- Flip quesadilla until golden brown and crispy
- Remove from pan and cut into fours top with fresh cilantro sprigs and tomato cream sauce
Quick Tomatillo Cream Sauce
Ingredients
- 2 tablespoons sour cream
- 3 tablespoons Herdez tomatillo salsa
- 1/4 lime
- Pinch of salt
- Pinch of chipotle powder (if you have)
Directions
- Mix all ingredients together serve with quesadillas
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