Bacon and Shrimp Quesadilla

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SERVINGS
18
PREP TIME
25
MIN
COOK TIME
10
MIN
TOTAL TIME
35
MIN
DIFFICULTY
Easy
  • 10 SLICES FARMER JOHN CLASSIC BACON 
  • 1 TBSP. OLIVE OIL 
  • 10 OZ. COOKED BABY SHRIMP 
  • 1/2 MEDIUM ONION, CHOPPED 
  • 1 LARGE JALAPEÑO, CHOPPED
  • 1 GARLIC CLOVE, MINCED 
  • 16 OZ. GRUYERE CHEESE, SHREDDED
  • 6 LARGE FLOUR TORTILLAS
  • 2 TBSP. OLIVE OIL
  • RED CRUSHED PEPPER

 

 

  1. COOK THE BACON IN A PAN OVER MEDIUM HEAT FOR 3-5 MINUTES ON BOTH SIDES. PLACE ON A PLATE LINED WITH PAPER TOWELS. ONCE ALL BACON IS COOKED, DRAIN EXCESS GREASE AND RESERVE 2 TABLESPOONS OF BACON GREASE; ROUGH CHOP THE BACON. RETURN THE PAN WITH THE BACON GREASE TO THE BURNER. COOK THE ONION AND JALAPEÑO IN THE GREASE FOR 7-10 MINUTES, UNTIL TRANSLUCENT.
  2. COOK THE SHRIMP IN A SEPARATE PAN WITH 1 TABLESPOON OLIVE OIL OVER MEDIUM-HIGH HEAT. (IF YOU BOUGHT THE BABY SHRIMP FROZEN, BE SURE TO DRAIN THE LIQUID BEFORE ADDING TO THE PAN.) COOK FOR 7 MINUTES AND SEASON WITH A LITTLE PEPPER. COMBINE THE SHRIMP WITH THE ONIONS AND JALAPEÑO MIXTURE. STIR TO COMBINE. TURN OFF HEAT.
  3. PREHEAT OVEN TO 425°F. LINE A LARGE BAKING SHEET WITH ALUMINUM FOIL.
  4. TAKE ONE OF THE TORTILLAS AND BRUSH LIGHTLY WITH OLIVE OIL ON ONE SIDE (WHICH WILL BE THE BOTTOM SIDE). SPRINKLE WITH GRUYERE CHEESE AND ABOUT 1/3 OF THE SHRIMP MIXTURE. LAYER MORE GRUYERE CHEESE ON TOP AND PLACE ANOTHER FLOUR TORTILLA ON TOP OF THE CHEESE. BRUSH WITH A LITTLE OLIVE OIL, SPRINKLE WITH CRUSHED RED PEPPER FLAKES AND BAKE FOR 5-7 MINUTES UNTIL GOLDEN AND CRISP. REPEAT WITH THE REMAINING SHRIMP FILLING AND FLOUR TORTILLAS. CUT INTO TRIANGLES AND SERVE.

 

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