MADDIE DAY here with an easy and delicious recipe for you.
Shrimp Quesadillas
Note: I used flax tortillas because that's what I had in the house, but these are better with flour tortillas. I also didn't have ripe avocados for guacamole, but it's a great additional topping. You can also substitute lobster, chicken, beef, or refried beans for the shrimp.
Ingredients
1 pound frozen shrimp, thawed, shelled, and cut in half
Juice of ½ lime
½ teaspoon chili powder
½ teaspoon powdered cumin
Olive oil
1 small onion, minced
½ red bell pepper, seeded and minced
4 flour tortillas
1 cup grated pepper jack or Monterey Jack cheese
Salsa and sour cream to garnish
Directions
Mix lime juice, chili powder, cumin, and oil in a bowl.
Add prepared shrimp and toss. Refrigerate covered until ready to cook, no more
than 30 minutes.
Meanwhile, sauté onion on medium low heat in a tablespoon of oil in a skillet. Add pepper
and sauté until softened. Remove to plate.
Add 1 tablespoon oil and increase heat to medium high. Drain shrimp and quickly sauté until just past translucence.
Remove to the vegetable plate.
Add 1 tablespoon oil. On one half of each tortilla, place
a few tablespoons (depends on the size of the tortilla) of filling, sprinkle
with cheese, and fold over.
Fry two at a time, pressing down with spatula, until lightly browned on one side, then flip and fry other side. (Sorry, forgot to grab a photo of this stage!
Enjoy with any combination of sour cream, salsa, and
guacamole.
This recipe has nothing to do with Christmas, but I'd love to give away two ARC of Christmas Scarf Murder, the new novella collection that includes my "Scarfed Down!"
Readers: Do you do the Feast of Seven Fishes at Christmas? What's your favorite Mexican food?
My most recent release is Batter Off Dead, Country Store Mystery #10, out now!
Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.