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1
1.
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Place the shrimp into a bowl and add the cajun seasoning and chipotle Tabasco.
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Combine well so that all the shrimp are coated nice and evenly.
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Cover with plastic wrap and place in the fridge until ready to cook.
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2.
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Add the olive oil to a pan and head on medium.
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Add the onion and sweet peppers and cook until soft and browning.
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3.
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Remove the shrimp from the fridge and add to the pan.
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Cook until pink throughout.
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4.
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Remove all the ingredients from the pan and place in a bowl.
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Set aside.
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14
5.
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Take the tortillas and butter only one side of each.
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Use 1 tablespoon per tortilla.
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5.
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In a separate pan, preferably a skillet, heat on medium and place in one tortilla (butter side down).
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Next, add the ingredients in this order: grated cheese, shrimp, pepper and onion, cheese.
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Place another tortilla on top (this time butter side up for when you flip it over).
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6.
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Cook on each side for a couple of minutes or until the cheese has melted and the tortillas have browned nicely.
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Make sure to press on the tortilla lightly with a spatula every now and then to help adhere the ingredients and tortillas.
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Remove from pan and keep warm.
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7.
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Repeat process with remaining ingredients.
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8.
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Cut quesadillas into four and serve with refried beans, sour cream and my Cranberry Salsa (see my TastyKitchen Recipe Box).
