Stoney’s Cajun Shrimp Bacon Quesadilla
● By Anonymous
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