- Saute onions and bell peppers in large skillet over medium-hot oil until onions are translucent. Add chopped shrimp and saute until shrimp are just beginning to get pink. Add salt (to your taste), smoked paprika, and cayenne pepper and distribute seasoning throughout veggies and shrimp.
- Plug in or turn on quesadilla maker, and lightly spray surface with non-stick cooking spray. Divide the onions, peppers and shrimp plus the cheese into four portions. Place a tortilla on the quesadilla maker and spoon on a portion of the cheese followed by the onions, peppers, and shrimp. Top with another tortilla and close lid until cheese is melted and the tortillas is golden brown (approximately 2 minutes).
- Repeat process for the other quesadillas.
- Serve quesadillas with your favorite accompaniments.
Your Weekly Menu is Done!
Monday – Pescetarian Journal – Smoky Shrimp Quesadillas
Tuesday – Blueberries and Blessings – Cabbage and Noodles
Wednesday – Shockingly Delicious – Baked Feta with Olive Oil and Herbs
Thursday – Happy Baking Days – Thai Prawn and Noodle Soup
Friday – Daily Dish Recipes – Garlic Tomato Butter Chicken