spicy shrimp quesadillas
inspired by pinterest
homemade refried black beans:
1 can black beans, drained
3/4 cup chicken broth
1/4 cup red onion, chopped
heat a skillet to medium heat. add drained beans and chopped onions. let cook for 2 minutes for the onions to softened. then add chicken broth and cook for about 6 minutes until beans start to look mushy. remove from heat and mash the beans with a potato masher to create refried beans. place in a bowl and set mixture aside.
1 6oz. cup of plain greek yogurt
2 avocado, diced
1 chipotle (from can above)
salt and pepper
add greek yogurt, avocado, chipotle, salt and pepper into a food processor. grind together until throughly mixed together. set aside.
1/2 lb peeled shrimp
1 1/2 cup quesadilla shredded cheese
1/2 can chipotles in adobo sauce
1 smal jalapeño, diced
1/4 cup small red onion, sliced
1 tsp paprika
1/2 package spicy taco seasoning
4 whole wheat tortillas
dash of butter
heat skillet to medium heat. in a bowl, add shrimp, paprika and taco seasoning. mix softly together so all the shrimp is covered in the mixture. add shrimp, 1/2 can of the chipotles (about 3 actual chipotles and sauce), onion, and jalapeño to the skillet and cook for 4 to 5 minutes until shrimp is cooked through. place in bowl, removing the whole pieces of chipotle because those can get super spicy! now that all of the components are completed, create an assembly line to make the quesadillas. (this recipe is for 2 large quesadillas so use half of each mixture for each quesadilla)
take the bottom tortilla and spread avocado mixture on it
then add shrimp mixture
top with 3/4 cup cheese
take top tortilla and spread bean mixture on it and place on top of quesadilla.
place a little butter in a heated skillet and cook quesadilla on each side for 2 to 3 minutes until golden brown.
slide quesadilla onto plate and cut into fours with a pizza cutter. serve will a dollop of sour cream!