Chipotle Shrimp Quesadilla.
INGREDIENTS.
6 Casa Mendosa® Whole Wheat 10 Large Tortillas1 lb. uncooked medium shrimp, peeled and deveined2 tbsp. olive oil1 cup -yellow onion, chopped1 cup -bell peppers, chopped1 tbsp. -garlic, minced½ cup canned yellow corn, drained½ cup -canned black beans, drained2 tbsp. chipotle and ancho hot sauce¼ cup lime juice¼ cup fresh cilantro, chopped4 cups Mexican blend cheese2 tbsp. chili powder1 tsp. ground cumin1 tsp. dried oregano1 tbsp. -salt (plus more to taste)1 tsp ground black pepper (plus more to taste).
INSTRUCTIONS.
In a medium-sized bowl, lightly season shrimp with salt, ground black pepper, and 1 tbsp. of chili powder. Mix and marinate in the refrigerator for 10 minutes.In the meantime heat 2 tbsp. of oil on medium-high heat in a large skillet or pan. Add onion, bell pepper, and garlic and cook until tender (about 3 minutes).Add the corn, black beans, chipotle, and ancho hot sauce remaining chili powder, ground cumin, dried oregano, 1 tbsp. of salt, 1 tsp of ground black pepper, and lime juice. Mix and cook for about 3 minutes. Stir occasionally to prevent burning.Add the seasoned shrimp and cook for another 2 -3 minutes or until the shrimp begins to turn pink mixing every minute for even cooking.Transfer the mixture to a bowl and clean your skillet before placing it back on the heat. Spray the pan with non-stick spray and place a tortilla in the pan and sprinkle cheese on one side.Divide shrimp mixture into thirds and add 1/3 on top of the cheese.Top with cheese and fold the tortilla in half.
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