Holiday Fiesta Quesadillas

By AzWench

"This is the perfect, casual snack to feed your holiday guests! It’s easy, colorful, and oh so yummy!"

Ingredients

• 2 half-sticks (8 tbsp.) Land O Lakes® Butter with Olive Oil & Sea Salt
• 16 taco-size (6 inch) flour or corn tortillas
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 white onion, diced
• 1 cup frozen corn, slightly thawed
• 2 tablespoons taco seasoning
• 1 pound raw shrimp, peeled and deveined, tails off, roughly chopped
• 3 cups Monterey jack cheese, grated
• Sour cream, for serving
• Cilantro leaves, for serving

Preparation

Step 1

Preheat oven to 350 degrees.

In a large skillet over medium heat, using about 1 teaspoon of Butter with Olive Oil & Sea Salt at a time, lightly brown each of the tortillas on both sides, making sure both sides have a nice, light coating of Butter with Olive Oil and Sea Salt. Do not crisp. Remove them from the pan and set on paper towels.

Sprinkle the chopped shrimp with the taco seasoning. Add 2 tablespoons Butter with Olive Oil & Sea Salt to the skillet and increase the heat to medium-high. Add the shrimp to the skillet and stir it around to cook. Cook shrimp for 2 to 3 minutes, or until totally opaque. Remove from the skillet and set aside. Add remaining 2 tablespoons of Butter with Olive Oil & Sea Salt to the skillet and melt. Add the diced peppers and onion and cook for 2 to 3 minutes, or until the peppers and onion start to soften. Add corn to the skillet and cook for 1 minute, or until corn is thoroughly warmed. Remove from heat and set aside.

On a large baking sheet, lay four of the browned tortillas. Lay equal amounts of grated cheese on each tortilla, followed by equal parts of the veggie mixture. Arrange an even amount of shrimp over each tortilla. Top with remaining four tortillas. Repeat with remaining tortillas, cheese, veggies and shrimp.

One at a time (or more if you have a larger griddle), place the quesadillas in a skillet (you may carefully wipe clean the same one you've been using if desired) over medium-low heat and cook on both sides until the cheese is totally melted and the surface of the tortillas is golden brown.

Remove quesadillas from the pan and cut into small wedges with a sharp pizza wheel.

Arrange on a platter and top each wedge with a small spoonful of salsa, and (if desired) a small dollop of sour cream, and a cilantro wedge. Serve immediately. Tip: These quesadillas can also be made in the oven. Preheat the oven to 350°D and bake the quesadillas on a baking sheet for 10-15 minutes or until light golden brown and crispy.