Quesadillas with Shrimp, Pineapple and Peppers

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
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8 ounces, fluid, Mexican red sauce, such as enchilada sauce or taco sauce

12 whole large shrimp, peeled, deveined and rinsed clean 

2 tablespoons olive oil 

1 large onion, coarsely chopped 

1 green bell pepper, coarsely chopped 

1 red bell pepper, coarsely chopped 

1/3 pineapple, coarsely chopped 

2 tablespoons butter, plus more as needed 

Twelve 6-inch flour tortillas 

2 cups grated cheese (Monterey Jack is best) 

Kosher salt 

Pico de gallo, guacamole and sour cream, for serving 


  1. On a large plate, pour the red sauce over the shrimp and set aside.
  2. Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.  
  3. Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown. 
  4. Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside. 
  5. Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces. 
  6. In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients. 
  7. Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter. 
  8. Serve the quesadilla with pico de gallo, guacamole and sour cream.