flour tortillas (I used the refrigerated kind)
12 large shrimp - peeled and deveined
8 oz mexican salsa
1/2 large onion - chopped
1/2 red bell pepper - thinly sliced
1/2 green bell pepper - thinly sliced
2 cups shredded cheese ( I used Pepper Jack)
2 Tbsp olive oil
salt and pepper
1 tsp Tony Chachere's seasoning (add more if needed)
Pour salsa over shrimp and set aside. Chop vegetables into thin slices. Heat pan on high heat , add olive oil and cook vegetables over high heat until the onions start to soften. Remove from pan - add seasonings and set aside. Return pan to med-high heat, add shrimp with the sauce and cook, stirring only occasionally, until shrimp is pink. Remove from pan and cut into bite-size pieces.
Heat a large skillet or griddle. Spray one side of two tortillas, place them butter side down on your work surface. Top with a little cheese, shrimp, peppers, onions and more cheese . Top with the other two tortillas. Carefully place the filled quesadillas on the hot pan with the buttered side down. Cook until brown & crisp, the cheese should be starting to melt. Spray butter on the top of the quesadilla & carefully flip. Cook until that side is brown & crisp. Remove from pan and slice into wedges. Serve with rice, beans, salsa, sour cream and avocados. Makes about 4 servings.