Adam is getting reconstructive shoulder surgery this morning! Poor guy! We would both appreciate your thoughts and prayers. I made these quesadillas for him yesterday because I’m a nice girlfriend and if I was about to go into surgery, warm creamy goat cheese and spicy shrimp would make me feel better. How could it not?
Apparently it was just what the doctor ordered because after one cheesy bite, he declared these quesadillas the “best he’s ever had” (and, he wants me to be sure to tell you that’s coming from a Texan—the man knows his quesadillas).
The combination of shrimp and goat cheese is simply unbeatable, and the fact that these come together in only 10 minutes is just icing on the cake.
Icing on the cake? More like cayenne on the shrimp.
I seriously threw these together when I got back from yoga class yesterday, when I was all sweaty and slimy and about to gnaw off my arm from hunger. It goes without saying that I like quick, flavorful meals….especially for lunch.
This was one of those meals!
Within ten minutes, I had thawed out some shrimp, heated up some frozen sauteed pepper and onion mix from Trader Joe’s, and had my cast iron ready for quesadilla love making. Did I really just say that?
Anyway, by the time poor Adam arrived the only thing that was left remained to do was fix myself up. But I was too hungry for that. It’s a good thing he loves me anyway (or he just really loves my quesadillas).
You really should make these as soon as possible. I’m already planning on making them again for lunch tomorrow—they are that tasty and delicious.
Goat cheese really does make everything better!
Shrimp and Goat Cheese Quesadillas
4 flour tortillas
8 raw shrimp (frozen or fresh, deveined with tails off)
1/2 cup frozen sauteed pepper and onion mix
1/2 cup shredded pepperjack cheese
1/2 cup crumbled goat cheese
pinch of chili powder
pinch of salt
pinch of cayenne
salsa and avocado slices for serving
Heat up the frozen bell pepper and onion mix in a skillet over high heat for about a minute. Transfer to a small bowl and set aside.
In the same skillet, spray with cooking spray and crank up the heat to high. Add the shrimp and cook quickly for about thirty seconds. Add the cayenne pepper, salt and chili powder and toss to coat. Immediately take off heat (shrimp cook fast!).
Scatter pepperjack cheese and goat cheese on two tortillas and then top each with four cooked shrimp and a little bit of the onion and pepper mix. Lay other tortillas on top and cook each in a greased skillet over medium heat until the cheese has melted and the tortillas are golden brown and crispy.
Let cool and then cut into four slices with a scissors. Serve with avocado slices and salsa.