Easy Quesadilla Recipe with Shrimp and Bacon
If you have ever eaten at Pappadeaux Seafood Kitchen, you will understand my inspiration for these quesadillas.
This Easy Quesadilla Recipe with Shrimp and Bacon is inspired from an awesome dish from “The Dueax”.
Let’s talk about how this Easy Quesadilla Recipe with Shrimp and Bacon was inspired. When I was in college I was a server at a Pappadeaux Seafood Kitchen. As reluctant as I was about being a server, it was actually one of the best work experiences of my life. I made great friends, a learned a lot about serving people, a hell of a lot about being patient, and had some good food in the process. In fact, working at Pappadeaux I learned a lot about cooking with fresh ingredients, food preparation, and how to cook quite honestly. You see, Pappadeaux makes everything from scratch and they cook everything to order, just like this easy quesadilla recipe. There is nothing that comes in a plastic bag that is put on an assembly line about brought to the required food safety temperature and put on your plate. I mean it. Everything is cooked to order, which is why I love that place. There are a few dishes that are my fav and I order almost every time I go. Those dishes are the Shrimp Montage, Cedar Plank Salmon, and any fish with the Alexander sauce. Another dish that is out of this world is Jumbo Shrimp Brouchette.
I’m going to try to explain the dish. Their Jumbo Shrimp Brouchette is Jumbo Shrimp wrapped in bacon, and stuffed with jalapeno and cheese. See, I explained almost as good as I would sell it when I was server. It comes serves on a bed of dirty rice. Needless to say, the dish is a bit on the spicy side but it is so worth trying. Oh, when I say Jumbo Shrimp, I do mean Jumbo Shrimp. Jumbo, plump, and delicious prawn on a plate. I was in the mood for the meal and didn’t really feel like spending nearly $40 for the dish so I thought I’d try to make the dish myself but realized that I didn’t know how. So I asked myself, “Self, how do you make Jumbo Shrimp Brochette without knowing how to make Jumbo Shrimp Brochette?” My answer, this Easy Quesadilla Recipe with Shrimp and Bacon.
I think you can simplify just about any dish into a quesadilla. Let’s see, you can turn a Cheeseburger into a Cheeseburger Quesadilla; you can BBQ Chicken into BBQ Chicken Quesadillas; and you mix fruit and brie cheese into these dessert quesadillas. I’m serious, take anything and tell me you can’t put it into a quesadilla. They are always (quesadillas I mean) are a great go to meal You can serve them with a salad, rice, beans, or a vegetable. They are so versatile. I don’t know why I don’t make them more often. It doesn’t matter because I will be making more frequently because this Shrimp and Bacon Quesadillas are definitely sexy.
- 1 tbsp. olive oil
- 10 oz. cooked baby shrimp
- 10 slices bacon, cooked limp
- ½ medium yellow onion, chopped
- 1 large jalapeno, diced
- 1 garlic clove, minced
- 16 oz. Gruyere Cheese, shredded
- 6 Large Flour Tortillas
- 2 tbsp. olive oil
- red crushed pepper
- Cook the bacon in a pan on medium heat for 3-5 minutes on both sides. Turn to a plate lined with paper towel. Once all bacon is cooked, drain excess grease and reserve 2 tablespoons of bacon grease; rough chop the bacon. Turn the pan back to the burner with the bacon grease. Cook the onion and jalapeno in the grease for 7-10 minutes until translucent.
- Cook the shrimp in a separate pan with 1 tbsp. olive oil on medium high heat (if you bought the baby shrimp frozen, be sure to drain the liquid before adding to the pan) and cook for 7 minutes and season with a little pepper. Join the shrimp with the onions and jalapeno mixture. Stir to combine. Turn off heat.
- Preheat oven to 425 Degrees. Line a large baking sheet with aluminum foil.
- Take one of the tortillas and brush lightly with olive oil on one side (which will be the bottom side). Sprinkle with gruyere cheese, sprinkle with about ⅓ of the shrimp mixture, and layer more gruyere cheese on top, and place another flour tortilla on top of the cheese. Brush with a little olive oil, sprinkle with red crushed pepper, and bake for 5-7 minutes until golden and crisp. Repeat with the remaining shrimp filling and flour tortillas. Cut into triangles and serve.