In this fun dish, a Southwestern favorite mingles with Coastal seafood flavor. While a popular party appetizer (think margaritas, queso, Mexican dip), it can easily make a quick, entertaining meal, served with chips and salsa. Mom wears a sombrero.
2 tablespoons oil
1 pound shrimp peeled and deveined
1 red bell pepper sliced thinly
2 green onions sliced
1 tablespoon Old Bay Less Sodium Seasoning
6 flour tortillas (8-inch)
1 cup shredded Mexican cheese blend
1 avocado sliced
Preheat oven to 400° F. Heat oil in large skillet on medium-high. Add shrimp peppers green onions and OLD BAY. Cook and stir 4 to 5 minutes or until shrimp turn pink.
Place 3 tortillas on baking sheet. Spread with shrimp mixture. Sprinkle with cheese then top with second tortilla.
Bake 5 minutes or just until cheese melts. Cut each quesadilla into 4 wedges.
Serve warm with avocado slices and sour cream. Yee-haw.