Key IngredientPremium Classic Bacon 12oz.AboutInspiration: Brown Sugar Food Blog (bsugarmama.com/easy-quesadilla-recipe-with-shrimp-and-bacon/)
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientPremium Classic Bacon 12oz.
Recipe by
Ingredients
10 Slices Farmer John Classic Bacon 1 Tbsp. Olive Oil 10 Ounces Cooked Baby Shrimp 1/2 Medium Onion, Chopped 1 Large Jalapeño, Chopped 1 Garlic Clove, Minced 16 Ounces Gruyere Cheese, Shredded 6 Large Flour Tortillas 2 Tbsp. Olive Oil Red Crushed Pepper
Key IngredientPremium Classic Bacon 12oz.
Premium Classic Bacon 12oz.Key IngredientPremium Classic Bacon 12oz.Directions
1Cook the bacon in a pan over medium heat for 3-5 minutes on both sides. Place on a plate lined with paper towels. Once all bacon is cooked, drain excess grease and reserve 2 tablespoons of bacon grease; rough chop the bacon. Return the pan with the bacon grease to the burner. Cook the onion and jalapeño in the grease for 7 10 minutes, until translucent.
2Cook the shrimp in a separate pan with 1 tablespoon olive oil over medium-high heat. (If you bought the baby shrimp frozen, be sure to drain the liquid before adding to the pan.) Cook for 7 minutes and season with a little pepper. Combine the shrimp with the onions and jalapeño mixture. Stir to combine. Turn off heat.
3Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
4Take one of the tortillas and brush lightly with olive oil on one side (which will be the bottom side). Sprinkle with gruyere cheese and about 1/3 of the shrimp mixture. Layer more gruyere cheese on top and place another flour tortilla on top of the cheese. Brush with a little olive oil, sprinkle with crushed red pepper flakes and bake for 5-7 minutes until golden and crisp. Repeat with the remaining shrimp filling and flour tortillas. Cut into triangles and serve.
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