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Ingredients
- 12 large shrimps, peeled & deveined
- 2 tbsp olive oil
- 1/4 cup orange juice
- 2 tbsp iSpice World FlavorsTM Latin Seasoning, divided
- 1 small onion, thinly sliced
- 2 bell peppers, seeded & thinly sliced
- 1 1/2 cups shredded Monterrey Jack cheese
- cooking spray
- 4 large flour tortillas
- sour cream, salsa, fresh lime and chopped cilantro as toppings (optional)
Directions
Step 1
Heat oil in a large pan over high heat.
Step 2
Fry shrimp with 1 tbsp iSpice World FlavorsTM Latin Seasoning for 30 seconds per side. Pour orange juice into shrimp and cook until no liquid remains, about 3-4 minutes on high heat.
Step 3
Remove shrimp from pan, chop into bite size pieces and reserve.
Step 4
Add onion, bell peppers and remaining seasoning to pan and stir-fry for 5-8 minutes until vegetables are cooked through and softened. Remove from heat and stir in the chopped shrimp.
Step 5
Remove vegetables from pan and reserve. Wipe pan clean and return to medium heat. Spray generously with cooking spray.
Step 6
Place one tortilla in the pan, sprinkle evenly with a quarter of the cheese and spread half of the shrimp mixture over the tortilla. Sprinkle with another quarter of cheese, top with another tortilla and flatten with the back of a spatula.
Step 7
Cook on both sides until golden brown and crisp, spraying the pan between the flips. Repeat with remaining ingredients.
Step 8
Cut each quesadilla into quarters and serve with sour cream, fresh cilantro, salsa and lime wedges.
