Quesadilla dinner night for my family! Making quesadillas is a super easy, quick, and tasty way to serve up dinner on a busy day. For these quesadillas you will need:
1 ear of corn, off the cob
1/2 of a red bell pepper
1/2 a sweet onion
1/2 lb. shrimp, peeled and deveined
Juice of half a lemon
Old Bay Blackening Seasoning to taste
8 count package of large burrito size flour tortillas
1 lb. Oaxaca cheese (pronounced wha-ha-ka)
fresh cilantro to taste
To begin, I sauteed the onion, bell pepper, and corn in a cast iron skillet with a little lug of olive oil until vegetables were soft. No need to season the vegetables since the cheese is slightly salty and the shrimp will be seasoned. When done, I placed the veg in a bowl and added a little more oil back to the pan. Next, you will place your shrimp in the skillet and season with blackening seasoning and the juice of half a lemon. If you don't have blackening seasoning, season your shrimp with a Cajun seasoning, or your favorite spice blend. Be sure not to over cook the shrimp. When done, use the end of your spatula to cut the shrimp into bite sized chunks.
Next, I placed a tortilla in another skillet and covered the tortilla with a layer of the shredded cheese. I had a non-stick skillet, but you may need to spray a little cooking spray if foods tends to stick in your pan. I layered the shrimp and veg over the cheese and topped this with a little fresh cilantro. Now, place another tortilla on top, pressing it into the melting cheese. Cook your quesadilla over medium heat, flipping as the side begins to turn lightly golden. Cook on both sides. Place on a serving platter and cut into slices when done. Serve with a dollop of sour cream (or Crema Mexicana if you've got it), guacamole, pico de gayo, or just eat plain. My family loves these.
A great thing about quesadillas is that you can personalize for any picky eaters. Big sister, for instance, requested plain cheese. Though, I think she didn't know what she was missing ; 0