4 bacon slices
8 oz. peeled and deveined medium shrimp (36 to 42 per pound), halved lengthwise
2 t. vegetable oil. divided
2 flour tortillas (10" wide)
1 c. shredded jack cheese
1/4 c. chopped green onions, divided
sliced avocado, sour cream and salsa
- Cook bacon in a medium frying pan over medium high heat until crisp.
- Transfer to a paper towel to drain.
- Pour off grease, then add shrimp to pan and cook until pink, about 1 minute, stirring often. Set aside.
- Heat 1 t. oil in a large frying pan over medium heat.
- Set a tortilla in pan and sprinkle half of it with half the bacon, shrimp, and onions and cheese.
- Fold tortilla over filling and press down gently.
- Cook, covered, until browned, turning once, about 3 minutes total.
- Transfer to a plate.
- Repeat to make a second quesadilla.
- Cut each quesadilla into 4 pieces.
- Serve with avocado, salsa and sour cream.
