Pepper Shrimp Quesadilla ~ #Recipe for International Hot & Spicy Day

Today, January 16, is actually International Hot & Spicy Food Day! When I read about this a few days back, I started thinking of some fun spicy food to cook up in the kitchen. However with me, EASY is always key. So here I’m sharing with you an easy Pepper Shrimp and Black Bean Quesadilla recipe!

Ingredients

– 2 MexAmerica flour tortillas (fajita size if possible)
– 1/4 lb of cooked and peeled shrimp (or 15-20 pieces depending on size, salad size preferred)
– lime juice
– pinch of Cayenne Red Pepper
– 1/4 cup of canned black beans, rinsed
– olive oil
– shredded Monterrey Jack Cheese
– pico de gallo
– gucamole
– salsa

Directions

MexAmerica has some of the most high quality tortillas and wraps around! For this recipe I chose to use their fajita size flour tortillas since they fit perfectly into my pan.

Take your cooked shrimp and place them in a bowl filled with lime juice to marinade. Sprinkle in your desired amount of Cayenne Red Pepper. Let the shrimp marinade for at least 15 minutes, though 30 minutes is desired.

While the shrimp are marinading, take your black beans and place them in another bowl. Now honestly I just eye ball it while I mix in the olive oil. I estimate that I pour in a little over a half of teaspoon. I pour some in and start to mash the black beans with a spoon or back of a fork. This really depends on how you prefer the consistency. I mush mine up pretty well.

Once these two main ingredients are prepared, get your stove top ready! Pour a little bit of oil into your cooking pan, and cook at no higher than medium heat. Once you feel the heat going, place a tortilla at the bottom. Then apply the bean spread around the tortilla. Sprinkle on some cheese, and then apply the shrimp on top of that. Sprinkle on some pico de gallo and then add more cheese! Place your second tortilla on top.

Next you’ll want cook the quesadilla a couple minutes or until the bottom is brown. Then carefully flip the quesadilla and cook it an additional few minutes (or again until tortilla is browned). Remove the pan from the heat and let the quesadilla cool down a minute or two until moving to a serving plate.

Slice into the tortilla into quarters (pizza slicer comes in hand for this)! Serve with your guacamole, and salsa (or mix the two together for a delicious dip). Enjoy!

I received complimentary products from MexAmerica to assist in creating this recipe. This is 100% my own opinion and I have not been influenced otherwise.