Best 7 Quesadillas De Camarones Pioneer Woman Recipes

THE GREATEST QUESADILLA

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

QUESADILLAS WITH SHRIMP AND PEPPERS

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
• Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
• In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
• Serve with sour cream, cilantro and lime wedges

CHICKEN CHILI SHEET PAN QUESADILLA

Steps:

• Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
• Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
• Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
• Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
• Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
• Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

THE CHEESIEST QUESADILLAS

Steps:

• Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
• Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.

SHRIMP QUESADILLAS - PIONEER WOMAN RECIPE

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside. Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside. Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces. In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients. Serve with sour cream, cilantro and lime wedges

QUESADILLAS DE CAMARONES (PIONEER WOMAN)

Steps:

• Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp.
• Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.
• Pour in the tomato sauce.
• Stir around and allow to simmer for a couple of minutes.
• Remove the shrimp from the skillet, and chop it into chunks. Set aside.
• In a separate skillet, heat the remaining tablespoon of olive oil over high heat.
• Throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas.
• Remove the peppers from the skillet and set them aside.
• Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.
• Cover the cheese with pepper and onion mixture.
• Lay the chopped shrimp on top of the peppers.
• When the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time.
• Continue cooking until the second side is golden.
• Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with pico de gallo and guacamole.

QUESADILLAS DE CAMARONES (SHRIMP QUESADILLAS) - PIONEER WOMAN

Steps:

• Pour red sauce over peeled and deveined shrimp, set aside.
• Chop vegetables into larges pieces.
• Heat skillet over high heat and add olive oil.
• Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
• Return skillet to high heat, then dump in the shrimp with the red sauce.
• Cook, stirring only occasionally, until shrimp is opague. Add in a little water if the sauce gets dry.
• Remove from skillet and chop shrimp into bite-size pieces.
• In a separate skillet, heat butter. Place tortilla in skillet then layer on ingredients; cheese, vegetables, and shrimp.
• Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.
• Remove from skillet and slice into wedges.
• Eat and Enjoy!