Saturday, July 18, 2009

Easy Peasy Quesadillas

Thursday, I went to the farmer's market on Daniel Island with Niki and Jeff. There weren't too many booths, but I did pick up two beautiful green peppers that I'm looking forward to stuffing for Rick and I soon. One lady had a pickle booth, and I probably had more than my fair share of her pickled okra. I would've bought some, but I have two jars at home that my mom gave me. I did, however, buy some dill spears and some salsa. The salsa was chunkier than I prefer, but the taste was perfect with just a little bit of bite.

For dinner, Rick and I decided to do quesadillas because I was dying to use the salsa that I had purchased. I sauteed shrimp that was seasoned with salt, pepper, and garlic powder. Usually, I mince garlic, but I was feeling a little lazy so I went with the powder. The shrimp were sauteed in olive oil. Because I had a ton of shredded cheese, I opted to "sandwich" the shrimp inbetween a layer of cheddar and a layer of mozzarella.

My favorite pan was sprayed with a little Pam, and we were in business! While I was putting together the first one, Rick said that he wanted to do the second one (his) himself. He did a great job and didn't lose any cheese when he flipped it (something I sometimes struggle with myself!). Rick is on a "super foods" kick, and he started coming up with all kinds of future quesadilla idea. Even though I had cooked up a whole pound of shrimp, we didn't use it all and had some to snack on throughout the evening. I really wanted to take a picture of Rick cooking to post here, but unfortunately, the batteries in my camera were dead! Unfortunately, my camera batteries were in my car, and we were experiencing some amazing storms. Once the quesadillas were cooked, I topped them with the salsa and a little bit of light sour cream. Delicious!!!

Here's the recipe:

Olive oil
1/2 pound shrimp (peeled and deveined)
Garlic powder
PAM cooking spray
Two tortillas
Shredded cheddar cheese
Shredded mozzarella cheese
Salsa of your choice
Light Sour Cream

For shrimp filling
Season 1/2 pound of shrimp with salt, pepper, and garlic powder to taste. Heat around 2 tablespoons of olive oil in a pan over medium high heat. Add shrimp and cook until shrimp is opaque (stirring with a spatula). Transfer the shrimp to a plate that is covered with a paper towel and set aside.

For quesadillas:
Heat a large pan over medium-high heat and spray with Pam. Place one tortilla on the pan and covered half of the tortilla with shredded cheddar cheese. Add half the shrimp to the cheese, and cover with mozzarella cheese. Fold other side of tortilla over and cook for 2-3 minutes. Flip tortilla and cook on the other side for 2-3 minutes. Remove from pan and repeat with the other tortilla.

When they are finished, cut each into four pieces and top with salsa and a small amount of sour cream. Enjoy!!!

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