Shrimp & Veggie Quesadillas!

Hello friends and welcome to my kitchen!

Cooking is one of my all time favorite things to do. Especially for the people I care about!

You see, after my anorexia, nourishing my body was a tangible way that I showed my body that I loved it and cared for it. So it really became a love language for me!

Which is why I love cooking with my special gentleman!

This recipe was actually one of HIS creations! I always have the ingredients for quesadillas on hand. Not only are they cheap, but it’s a fast, easy and delicious meal or snack. And if there’s one thing I’ve learned about dating…is that you never know when you’ll need to whip up a meal (instead of having to order takeout, which is not only unhealthy, but expensive!), AND, guys are always hungry!

SO, I have made it a habit to always have some flour tortillas and cheese in my fridge.

Well, *this* quesadilla is a show stopper for sure. Because it is a meal and a half!`Spicy veggies, meaty shrimp and gooey cheese sandwiched between two perfectly grilled tortillas!

Talk about a treat!

((For me, I made a taco salad with the same ingredients! His was way more exciting!))

And the best part, is that we whipped it up in about 15 minutes, tops!

AND, it’s gluten free, keto, and my salad version is Specific Carb Diet friendly too!

Here’s what you need: (Serves 2)

4 tortillas (flour or brown rice)
Shredded cheddar cheese
1 red bell pepper
1/2 onion
2 garlic cloves
3 baby bella mushrooms
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp salt
fresh cracked black pepper
1/2 lb cooked shrimp, tails off, diced
Sour cream (SCD omit)
1 Avocado, mashed with salt
Spinach
Cilantro

Optional: hot sauce and salsa

Tools:
Good chef’s knife
Large cast iron skillet
Medium sized nonstick skillet

Directions:
In a large skillet, heat about 2 Tbsp EVOO over medium-high heat. Add your onions, salt and pepper, and allow them to cook for about 2 minutes, until they begin to soften. Then, add your peppers, garlic, mushrooms and spices, and allow them to cook for about 6 minutes, stirring often.

Meanwhile, heat a large cast iron skillet that will fit a tortilla. (Or whatever type of skillet you have, it doesn’t have to be cast iron.) Add a little high-heat cooking oil (like avocado), and place one of your tortillas in the hot pan. Carefully sprinkle it with cheese, some of the veggie mixture, some of the diced shrimp, and then sprinkle with more cheese. (Pro tip: don’t overstuff it!) Top it with the other tortilla.

Allow that to cook for about 3 minutes on that side, over medium-high heat, and then carefully, with a spatula, flip it over to the other side. You may use a heat-safe plate to help assist you if need be.

Cook the other side for another three minutes.

If the cheese hasn’t fully melted, flip the tortilla again — and as necessary — until the cheese is gooey!

Finally, cut in half, or in quarters, and top with sour cream, mashed avocado, hot sauce and a sprinkle of cilantro! (You may also dip it in salsa if you so desire!)

OK WOW. This meal was a 10/10!

I don’t know about you, but Mexican food really hits the spot. It’s got the salty, the crunchy, the creamy, the meaty, the buttery, the bready, the cheesy, the fresh — I’m tellin’ ya: every “spot” is thoroughly hit!

Quesadillas, by their very nature are ALWAYS a hit. I mean, you can’t go wrong with a chewy tortilla and gooey cheese. But then you add in the shrimp and the spicy veggies — it takes it over the top!

This is no whimpy snack! This is a meal fit for a king!

And it’s totally customizable too, which is the best part. If you want to make it strictly vegetarian, you can omit the shrimp. If shrimp isn’t your cuppa tea, you can do chicken, steak, ground beef or turkey, even faux meat veggie crumbles!

Whatever your style, just give this a try – I promise, you’ll start to keep quesadilla ingredients in YOUR fridge at all times too! 🙂

Until tomorrow…

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

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