Description
These Quesadillas are filled with Shrimp, Bacon, Jalapeno, and Gruyere Cheese. You will love these quesadillas and will work well with any side item.
Ingredients
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- 1 tbsp. olive oil
- 10 oz. cooked baby shrimp
- 10 slices bacon, cooked limp
- 1/2 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
Instructions
- Cook the bacon in a pan on medium heat for 3-5 minutes on both sides. Turn to a plate lined with a paper towel. Once all bacon is cooked, drain excess grease and reserve two 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, bacon, and jalapeno mixture. Stir to combine. Turn off the heat.
- Preheat the 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 1/3 of the shrimp mixture, 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.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner