Stoney’s Cajun Shrimp & Bacon Quesadilla

Posted by Sandy in Recipes on May 24th, 2010 | no responses

Ingredients:
• 1 14-inch flour tortilla
• 5 8-12 count jumbo shrimp, peeled and deveined
• 3 pieces cooked bacon, coarsely chopped
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning
• 1 teaspoon crushed garlic
• 1 cup shredded jack/cheddar cheese or your favorite cheese
• 1/3 cup cream cheese
• salsa fresca

Directions:
• Toss the shrimp with olive oil, garlic and Cajun seasoning.
• Grill on medium-high heat only two to three minutes or until shrimp are pink and firm, then coarsely chop into 1-inch chunks.
• Crumble in the bacon and lightly stir.
• Slowly toast the tortilla on a flat pan or flat grill on medium heat with the shredded cheese evenly spread on top to the edges.
• Spread the cream cheese down the center of the tortilla, and then spread the shrimp mixture evenly over the entire tortilla.
• When the tortilla is browning on the underside and the cheese is melted, pull it off the pan or grill.
• Sprinkle with salsa fresca. roll the tortilla, bringing the first edge to the middle of the quesadilla, and then folding all the way to the back edge.
• Cut into five pieces and serve with sour cream dill sauce.

Sour Cream Dill Sauce

Ingredients:
• 1/4 cup sour cream
• 1/4 cup ranch dressing
• 2 teaspoons dill

Directions:
• Mix the sour cream, ranch dressing and dill until smooth.

Recipe courtesy: Chef Kevin Lutz, Stoney Inn