Cheesy Shrimp Tortillas

By Pollin

Ingredients

• 1 tablespoons butter
• One 2-pound bag frozen raw shrimp (31 to 40 per pound), thawed and tails removed
• 1 / 2 clove of finely chopped garlic
• Salt and pepper
• 1 lemon, halved
• 2 chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce
• (6) 10-inch flour tortillas
• 2 cups (8oz) gouda cheese, shredded
• Sour Cream for serving

Details

Servings 13
Cooking time 15mins
Adapted from rachaelraymag.com

Preparation

Step 1

In a large, deep skillet, melt the butter over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Increase the heat to high and cook, stirring often, until the shrimp are just opaque, about 2 minutes. Squeeze the lemon over the shrimp.

***If you would like to make slightly less spicy, try to eliminate some of the seeds.

In a small bowl, mash the chipotles with the adobo sauce. Spread the paste in a thin layer on each tortilla. Cover half of each tortilla with a single layer of shrimp. Sprinkle the cheese over the shrimp; fold the tortillas in half.


In a large nonstick skillet, working in 2 batches, cook 2 quesadillas, cheese side down, over medium-high heat until golden, about 2 minutes on each side. Cut into wedges.


We warm ours in the oven.

Serve with sour cream and rice.