Shrimp Quesadilla Stackers

Shrimp Quesadilla Stackers, Picture
1. Peel, clean, and rinse the shrimp.

Mix the ingredients for the Rub, and coat all of the shrimp.

2. Start off with about 1 tablespoon of the oil in a hot, Teflon fry pan.

Saute the shrimp in batches over high heat, about 2 minutes per side. Be careful not to overlap them or they won't cook evenly.

Ron's Note: When you notice the thin end of the shrimp turning pink, the shrimp are 1/2 done, and it's time to flip them.

3. I used a 3" cutter for cutting the tortillas, and was able to cut four at a time with it. If you don't have a cutter set, you could probably use a tuna can, or a biscuit cutter.

4. Begin by placing the shrimp on one of the tortilla disks. I placed the thicker side to the outside, in order to support the outside of the stack. If you place the thinner part of the shrimp on the outside, you'll find that the end result will be a rounded mound instead of a nice flat stack.

5. Cover the shrimp with cheese, then set another tortilla on top, and do it again.

6. Make 3 layers, then place another tortilla on top.

Place 5 more shrimp on top of this, add Enchilada Sauce, then cheese and a slice or 2 of Jalapeno Pepper.

7. Cook at 350 degrees for about 15 minutes.

Serve while hot.

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