Shrimp, Bacon, and Corn Quesadillas have a buttery, crispy exterior with lots of gooey cheese and filling. Serve with sour cream, salsa and/or guacamole for a really quick and easy lunch or dinner.
Course Dinner, Lunch
Cuisine Tex-Mex
Keyword shrimp quesadilla
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Servings 4
Ingredients
4slicesbacon
1/2poundsmall to medium shrimp,peeled and deveined
2green onions,sliced
1/2cupcooked corn,you can use canned, frozen, or fresh
2tablespoonschopped pickled jalapenos
4(12-inch)flour tortillas
2cupsshredded Mexican cheese
2tablespoonsbutter or vegetable oil
salsa, sour cream, or guacamole for serving
Instructions
Cook the bacon in a nonstick skillet until crisp. Crumble the bacon and set it aside. Pour out all but about 1 tabespoon of the bacon grease.
Season the shrimp lightly with salt and pepper and cook in the bacon grease along with the green onion until pink.
Combine the bacon, shrimp and green onion mixture, corn, and jalapenos in a bowl.
For each quesadiila, sprinkle 1/4 of the cheese on half of a tortilla. Add 1/4 of the shrimp mixture, spreading it out evenly. Fold the tortilla over.
Heat a little butter or vegetable oil over medium heat in a pan. Add the quesadilla and cook until golden on both sides.