Smoky Shrimp Quesadillas

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Ingredients

  • 1/2 cup ketchup
  • 2 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
  • 1 tablespoon olive oil
  • 1 pound small shrimp, peeled and deveined
  • 8 flour tortillas, about 7 inches in diameter
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup red onion, finely chopped
  • 1 cup baby spinach

Preparation

Preheat grill to high.*

Combine ketchup and 1 tablespoon TABASCO® Chipotle Sauce in small bowl. Set aside.

Heat oil in 12-inch skillet over medium-high heat. Add shrimp; cook until lightly browned on all sides, stirring frequently. Stir in remaining tablespoon of TABASCO® Chipotle Sauce; mix well.

Place 4 tortillas on work surface. Spread each with 1 tablespoon chipotle mixture. (Reserve remaining mixture to serve with quesadillas.) Sprinkle each with 2 tablespoons cheese. Top each with red onion, spinach and cooked shrimp; sprinkle with remaining cheese. Top with remaining tortillas.

Carefully place quesadillas on grill. Cook 4 minutes per side, turning carefully. Remove from heat. Cut each quesadilla into six wedges.

Serve immediately with remaining chipotle mixture.

*To cook indoors: Preheat oven to 450º F. Place quesadillas on cookie sheet. Cook about 8 minutes, until cheese is melted and lightly browned.

*To grill shrimp: Preheat grill. Combine oil and 1 tablespoon TABASCO® Chipotle Sauce. Skewer shrimp onto 4 large skewers. Brush with chipotle mixture; grill 5 minutes, turning occasionally.

Makes 4 servings.

Nutritional information per serving: 490 Calories, 35 g protein, 42 g carbohydrate, 19 g fat, 200 mg cholesterol, 1283 mg sodium

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