Easy to make and always a treat, these fun quesadillas are bursting with flavor. The pepper Jack cheese gives them a nice kick. Feel free to add leftover fried rice.—Artland Campbell, Hyannis, Massachusetts
- 1/4 pound uncooked small shrimp, peeled and deveined
- 2 tablespoons chopped onion
- 2 tablespoons chopped sweet red pepper
- 2 tablespoons chopped green pepper
- 3 tablespoons butter, divided
- 1 egg, beaten
- 1/3 cup cooked long grain rice
- 1 tablespoon reduced-sodium soy sauce
- 2 slices pepper Jack cheese (3/4 ounce each)
- 2 flour tortillas (8 inches)
- In a small skillet, saute the shrimp, onion and peppers in 1 tablespoon butter until shrimp turn pink; remove and keep warm.
- In a small bowl, whisk the egg. In the same skillet, heat 1 tablespoon butter until hot. Add egg; cook and stir over medium heat until egg is completely set. Stir in the rice, soy sauce and shrimp mixture.
- Spread remaining butter over one side of each tortilla. Place tortillas butter side down, on a griddle. Place a slice of cheese on each tortilla. Sprinkle shrimp mixture over half of each tortilla. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Yield: 2 servings.
Originally published as Shrimp Fried Rice Quesadillas in Country Woman December/January 2012, p45
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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