Shrimp Quesadillas

Shrimp Quesadillas (Gluten-Free)

Ingredients

• Gluten-free tortillas store bought

• Shrimp

• Chihuahua cheese

• Mozzarella cheese

• Olive oil

• Butter

• Sour cream and pico de gallo, for serving

Mexican Spice Blend

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp salt

• 1/2 tsp oregano

• 1/4 tsp black pepper

This spice blend makes extra. Season the shrimp to your liking and store the remaining spice mix in a Tupperware container for next time.

Instructions

1. Heat a large skillet over medium-high heat.

2. Toss the shrimp with the Mexican spice blend until evenly coated to your taste.

3. Add a drizzle of olive oil to the hot pan. Sauté the shrimp for 1–2 minutes per side, or until fully cooked. Remove from the pan and set aside.

4. Add a small amount of butter and olive oil to the skillet. Lightly warm the tortillas for about 10–15 seconds per side until soft and slightly golden.

5. Add the cheeses to the pan using a ratio of about 2/3 Chihuahua cheese and 1/3 mozzarella. Stir and scrape continuously until melted and smooth.

6. Assemble the quesadillas by layering melted cheese and shrimp onto a tortilla, then fold over.

7. Return to the skillet briefly to crisp the outside if desired.

8. Serve with sour cream and pico de gallo.

Optional: finish with fresh lime juice and chopped cilantro.