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Smoky Shrimp Quesadillas

Source of Recipe


Barbara Albright






List of Ingredients



• 3 slices bacon, cut into 1/2-inch pieces
  
• 1 cup chopped red bell pepper
  
• 1/3 cup sliced scallions, including tender green tops
  
• 3/4 tsp cumin seed
  
• 1 lb. small, peeled and deveined shrimp (about 1-1/4 lbs. shrimp with their shells)
  
• 1/4 tsp salt
  
• 1/8 tsp freshly ground black pepper
  
• 4 cups shredded Monterey jack cheese
  
• Four 10-inch flour tortillas
  
• About 2 Tbsp of olive oil, for brushing the quesadillas
  






Instructions



1. In a large skillet, cook the bacon over medium-high heat, stirring frequently, until the bacon is cooked and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.
   
   
2. Pour off all but 1 tablespoon of the bacon drippings. Add the red pepper, scallions and cumin, and cook, stirring frequently, for 3 to 5 minutes, or until the vegetables are slightly softened. Add the shrimp, salt and pepper, and continue cooking and stirring for 3 to 5 minutes more, or until shrimp are cooked through. Transfer the mixture to a bowl and let it cool slightly. Stir in the cheese and bacon.
   
   
3. Place one-fourth of the filling mixture on half of each of the flour tortillas. Fold the plain sides over the filling and press firmly. Lightly brush the tortillas with some of the oil and place them, oil-side down, on a grill or in a skillet. Grill or heat them over medium-high heat for 3 to 5 minutes, or until lightly golden. Brush the tops with oil and cook the other side for 3 to 5 minutes, or until lightly golden. Serve with salsa, guacamole and sour cream, if desired.
   
   Makes 4 servings.