Spicy Shrimp And Chicken Quesadillas Recipes

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Steps:

• Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
• Add butter to a large sauté pan on medium heat.
• Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
• Saute mixture until shrimp and mushrooms are cooked.
• Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
• Meanwhile, cook pasta al dente according to package directions; drain excess water.
• Toss cooked pasta with contents of sauté pan. Serve.

Steps:

• Prepare tortillas by spreading a light layer (about 1 tablespoon) of remoulade or mayo on one side. This will act as your "glue" for the fillings. Set aside.
• Heat oil in non-stick skillet over medium heat. Add onion, garlic, shrimp, and seasonings; saute about 2-3 minutes or until shrimp turn pink. Remove shrimp mixture from pan and place in bowl. Combine with crumbled bacon and pickled jalapenos. Taste to make sure seasonings are how you want them.
• If necessary, spray pan with non-stick spray.
• Place tortilla in pan, clean side down. On half of the tortilla,layer in 1/3 of cheddar cheese, then 1/3 shrimp mixture, then 1/3 of the jack or mozzarella cheese. Fold empty side of tortilla over the fillings and press down.
• Let tortilla brown until crisp, about 4-5 minutes. Flip and brown the other side.
• Repeat with remaining tortillas. Cut each folded quesadilla in half when ready to serve.
• Serve with your choice of sour cream, guacamole, salsa, or all three!