Recipe courtesy of Ree Drummond
Shrimp and Bacon Quesadilla
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 953
- Total Fat
- 71 g
- Saturated Fat
- 40 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 57 g
- Cholesterol
- 370 mg
- Sodium
- 1621 mg
Ree loves quesadillas and her favorite cheese to use is Monterey Jack. It is creamy and smooth when melted and it’s mild, so it doesn’t compete with the other ingredients and flavors you are using.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 953
- Total Fat
- 71 g
- Saturated Fat
- 40 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 57 g
- Cholesterol
- 370 mg
- Sodium
- 1621 mg
Ingredients
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Directions
- Add the bacon to a large skillet over medium-high heat and cook, stirring, until it starts to crisp, about 5 minutes. Add the shrimp in a single layer. Sprinkle with half of the chili powder, cumin and salt. Stir and cook until the shrimp are just cooked through and the bacon is crisp, an additional 2 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the Fresno chiles, jalapeños, onion and zucchini to the skillet and sprinkle with the remaining seasonings and spices. Cook to soften, 2 to 3 minutes. Remove to the paper towel-lined plate.
- Wipe the skillet clean and return it to the heat. Add the butter and one of the tortillas. Add half of the cheese, then spread the bacon, shrimp and vegetables over the top. Cover with the remaining cheese, then top with the second tortilla. Cook the first side until golden, 3 to 4 minutes, then flip and cook the second side for 3 to 4 minutes more. Remove to a cutting board and cut into 6 to 8 pieces. Serve, garnished with the cilantro, salsa and sour cream on the side.
