For the Quesadillas:
1 pound uncooked medium shrimp peeled and deveined
1 tablespoon olive oil
small onion chopped
1/2 green bell pepper chopped
1/2 red bell pepper chopped
2 cloves garlic minced
tablespoon chili powder and 1/2 teaspoon EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper and dash cayenne pepper
1-2 cups Mexican blend or Monterey Jack cheese shredded
6-8 Medium flour tortillas
Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender. Add the shrimp and seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink. Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas. Serve with Cilantro Lime Sauce.
For the sauce:
¾ cup sour cream
¼ cup mayonnaise
1 tbsp garlic minced
½ bunch cilantro
½ tsp salt
1 wedge lime juice freshly squeezed
Combine the ingredients in a food processor or blender. Pulse until combined and cilantro is blended, no large leaves remain. Store in a sealed container in the refrigerator until ready to serve.
