Quesadillas with Shrimp and Bacon

• Meat

  • 10 slices Bacon

• Seafood

  • 10 oz Baby shrimp, cooked

• Produce

  • 1 Garlic clove
  • 1 Jalapeno, large
  • 1/2 Yellow onion, medium

• Baking & Spices

  • 1 Pepper, red

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 6 Flour tortillas, large

• Dairy

  • 16 oz Gruyere cheese

Found on bsugarmama.com

Description

Ingredients

• 1 tbsp. olive oil
• 10 oz. cooked baby shrimp
• 10 slices bacon, cooked limp
• ½ medium yellow onion, chopped
• 1 large jalapeno, diced
• 1 garlic clove, minced
• 16 oz. Gruyere Cheese, shredded
• 6 Large Flour Tortillas
• 2 tbsp. olive oil
• red crushed pepper

Directions

• Cook the bacon in a pan on medium heat for 3-5 minutes on both sides. Turn to a plate lined with paper towel. Once all bacon is cooked, drain excess grease and reserve 2 tablespoons of bacon grease; rough chop the bacon. Turn the pan back to the burner with the bacon grease. Cook the onion and jalapeno in the grease for 7-10 minutes until translucent.
• Cook the shrimp in a separate pan with 1 tbsp. olive oil on medium high heat (if you bought the baby shrimp frozen, be sure to drain the liquid before adding to the pan) and cook for 7 minutes and season with a little pepper. Join the shrimp with the onions and jalapeno mixture. Stir to combine. Turn off heat.
• Preheat oven to 425 Degrees. Line a large baking sheet with aluminum foil.
• Take one of the tortillas and brush lightly with olive oil on one side (which will be the bottom side). Sprinkle with gruyere cheese, sprinkle with about ⅓ of the shrimp mixture, and layer more gruyere cheese on top, and place another flour tortilla on top of the cheese. Brush with a little olive oil, sprinkle with red crushed pepper, and bake for 5-7 minutes until golden and crisp. Repeat with the remaining shrimp filling and flour tortillas. Cut into triangles and serve.