- 1
- 40 mins
Ingredients
- 1/2 cup cooked black beans
- 1 cup cooked white or brown rice
- 1 pound shrimp, shelled and cleaned
- 2 tablespoons olive oil
- 1 tablespoon cajun seasoning
- 1 tablespoon creole seasoning
- 1/2 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons soy sauce
- 1 large red bell pepper, sliced or chopped
- 2 whole andouille sausage, sliced and halved again into half circles (optional)
- 8 ounces sharp cheddar cheese, shredded
- 1/4 cup pickled jalapenos (optional)
- 1 cup guacamole
- 1/4 cup fresh parsley or cilantro
- 4 large flour tortillas
Preparation
Step 1
1
Toss the black beans with the rice. Set aside.
2
Heat a medium skillet over medium heat. In a bowl toss the shrimp with 1 tablespoon olive oil, cajun seasoning, creole seasoning, brown sugar, paprika, pepper, cayenne pepper, thyme and soy sauce. Set aside.
3
Add the 1 tablespoon olive oil to the skillet. Add the red pepper and saute for 3-5 minutes or until soft. Remove the pepper from the skillet and set aside.
4
Add the shrimp and any sauce that is in the bowl with the shrimp to a skillet in a single layer and sear for 3-4 minutes, flip and sear another 3 minutes. Add the andouille sausage if using and continue to cook another 3 minutes or until warmed through. Try not to over cook the shrimp as it will continue to cook in the quesadillas
5
To assemble and cook the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Lay a tortilla flat on a cutting board and cover one half of the tortilla with a bit of the cheese, then evenly distribute the rice and beans on top. Add the red peppers, shrimp and sausage. Then add the pickled jalapeños and sprinkle with a little more cheese. Fold the empty half of the tortilla over the filling. Repeat with the remaining tortillas. Working with one or two at a time, place the quesadillas in the skillet and cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the remaining quesadillas. Serve with guacamole and fresh cilantro or parsley.