Help!! I've been robbed. I cannot identify any physical characteristics of my intruder but I can tell you that they have very discriminating taste. I am certain that someone came into my house last weekend and apprehended a single jar of roasted red tomatoes and a package of Monterrey Jack cheese. 🤪 I mean, I'm absolutely sure that I had bought these items last week, in preparation of this recipe. So unless I've started sleep eating over the past couple of nights - they must have been stolen. That seems like the only logical explanation. 🤣
Yup, I'm sticking to my robbery theory. Even though I was sure that I bought all of the ingredients that I needed for this Shrimp Quesadilla recipe, I was missing 2 key ingredients on the day that I wanted to make them. Oddly enough, the grocery thieves seem to be raiding my pantry and refrigerator more frequently, the older I get. 😅
I'm still not admitting to anything but it seems that I find myself without a complete ingredient list, more often than not, these days. The good news is, that I'm becoming an expert at ingredient substitution. These Shrimp and Roasted Red Pepper Quesadillas became Shrimp and Sun Dried Tomato Quesadillas and I've got to say - I'm not mad about it. They were DELICIOUS!! 🍤 Who knew that mozzarella cheese was such a good substitute for Monterrey Jack in shrimp quesadillas? If I hadn't been out of the original - I might never have tried it.
8 ounces shrimp, peeled and deveined
1 1/2 teaspoons Old Bay seasoning
3/4 teaspoon salt
3 Tablespoons oil
4 scallions, sliced thin
1 1/2 cups jarred sun dried tomatoes, patted dry and chopped fine
2 cups Monterey Jack cheese, shredded
1 cup fresh cilantro, chopped
1 teaspoon grated lime zest
2 Tablespoons lime juice
1/2 teaspoon pepper
4 flour tortillas
Heat remaining oil in skillet. Place 2 quesadillas in skillet. Press with spatula to flatten and cook 1-2 minutes on each side. Repeat with remaining quesadillas.
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