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Ingredients
- 3 slices bacon, cut into 1/2 inch pieces
- 1 cup chopped red bell pepper
- 1/3 cup sliced scallions, including tender green tops
- 3/4 tsp. ground cumin seed
- 1 pound small, peeled and deveined shrimp(can use raw large shrimp and after peeling and deveining chop them into small pieces)
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 4 cups shredded Monterey Jack cheese
- Four 10-inch flour tortillas
- 2 About 2 T. of olive oil, for brushing the quesdillas
Details
Servings 4
Preparation
Step 1
In a large skillet, cook the bacon over medium high heat, stirring frequently, until the bacon is cooked and crispy. Using a slotted spoon, transfer the bacon to paper towels, to drain.
Pour off all but one tablespoon of the bacon drippings. Add the red pepper, scallions and cumin and cook, stirring frequently for 3 to 5 minutes, or until the vegetables are slightly softened. Add the shrimp, salt and pepper, and continue cooking and stirring for 3 to 5 minutes more, or until shrimp are cooked through.
Transfer the mixture to a bowl and let it cool slightly. Stir in cheese and bacon.
Place one-fourth of the filling mixture on half of each of the flour tortillas. Fold the plain sides over the filling and press firmly. Lightly brush the tortillas with some of the oil and place them oil side down on a grill or in a skillet (can use a George Forman grill) over medium high heat for 3 to 5 minutes, or until lightly golden. Serve with salsa, guacamole and sour cream, if desired.
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