I just love a quick throw together meal I can freeze for fast weekend lunches or dinners.
For some reason quesadillas are a family favoite in our house right now. My kids LOVE the black bean and corn quesadillas found on the free trial week menu and I love that they are so fast and easy to make.
Here is a new recipe for shrimp quesadillas. You can make a triple batch (or even more if you are feeling adventurous) and freeze.
1 lb small cooked shrimp (I found frozen for $4.00 lb at Target)
1 T fajita seasoning (you know, the kind in the packet)
2 C. Monterrey jack cheese
10 taco sized flour tortillas
Mix first 3 ingredients. Store in large freezer zipper bag. Freeze along with a package of tortillas until ready to use.
The fajita seasoning really gives these a good flavor.
To cook: Thaw all ingredients. I like to thaw my shrimp mixture in a colander to drain extra liquid.
Scoop mixture evenly onto tortillas
top with second tortilla or fold in half
brush with canola oil or spray with cooking spray
brown in skillet or bake in oven at 400 degrees for 15 minutes or until golden brown.