Shrimp and Bean Quesadillas Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Beans · Main Dishes · Mexico · Side Dishes

Shrimp and Bean Quesadillas

From Dorothy McNett's recipes at This is one of my favorite ways to fix a quick meal or appetizers. Just change the fillings, using whatever you can find in the refrigerator. The cooked baby shrimp are wonderful with black beans. Add salsa or chili as desired.

1 can black beans, or any other cooked beans of your choice
1-2 roasted sweet red peppers, or sun dried tomatoes
1-2 cloves of garlic, finely minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup grated cheese, such as Monterey Jack or fontina
1 cup cooked baby pink shrimp
8 large flour tortillas

grapeseed oil, olive oil, or avocado oil for the saute pan

In a batter bowl, mash the beans lightly. Stir in the diced peppers or tomatoes, garlic, basil and oregano. Heat in microwave for 2 minutes. Stir in the cheese and shrimp. Set aside. Wrap the flour tortillas in paper towel and heat about 30-40 seconds, just to soften them. Spread the bean mixture on each of the tortillas, spreading it to within 1 inch of the edges. Fold each tortilla in half. In a heavy bottomed saute pan or griddle, warm about 1 teaspoon of the oil. Place quesadillas in the pan, fitting in as many as you can depending on the size of the pan. Cook for 2-3 minutes, or until the bottoms are golden. Flip the quesadillas and gently press on them with a spatula to help the cheese melt. Cook for another 1-3 minutes. Remove from the pan and repeat with remaining tortillas. If using as an appetizer, cut each into wedges and serve.

Recipe created 2007-01-01.

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