Oh man, these quesadillas are sooo good! And almost healthy too :) You just have to be careful about how much of the cheese sauce you use, which is really hard to do b/c it's so yummy! When we were thinking of how to best make the sauce, we decided to use goat cheese and chiles. I think you could use just about any cheese though, if you don't have/like goat. The chiles in adobo sauce are super spicy (just a warning if you've never had them before). They're nice and smoky though & we've been using them in a lot of recipes lately. You should be able to find them in the international isle of the grocery store. The sauce makes regular old quesadillas super delicious! Enjoy!
- 2 tbsp. olive oil, divided
- 1/2 cup red pepper (about 1/2 of the pepper), chopped
- 3/4 cup sliced mushrooms (about 4 oz.)
- 3/4 cup red onion (about 1/2 of the onion), chopped
- 2 cloves garlic, minced & divided
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 lb. shrimp, peeled & deveined
- 4 tortillas
- 4 oz. goat cheese, divided
- 1/2 cup half & half
- 2 tbsp. chipotle chiles in adobo sauce, finely chopped
- 1 medium tomato, diced
- 1/4 cup cilantro
- Heat 1 tbsp. of the olive oil in a medium skillet over medium-high heat. Saute pepper, mushrooms, onion, garlic, salt and pepper. Cook for about 5 minutes, or until veggies are tender. Remove from pan and set aside.
- Add other 1 tbsp. of olive oil to the same pan. Add shrimp and cook until done - about 2 minutes. Remove from heat.
- Divide the veggie mixture, shrimp, and 2 oz. of the goat cheese among each of the tortillas. Fold in half and cook in a large skillet (or grill pan if you have one) until lightly browned, for about 3 minutes on each side. Set aside.
- Meanwhile, put remaining 2 oz. of goat cheese, half & half, and chipotle chiles in a small saucepan. Cook over medium heat, stirring frequently, until slightly thickened.
- Top each quesadilla with the goat cheese chile sauce, tomatoes, and cilantro. Serve warm.