Name: Shrimp & Bell Pepper Quesadilla with Tomato-Butter Lettuce Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; ¾ (227 g) block cheddar cheese; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 3 green bell peppers; 6 large flour tortillas; 1 ½ limes; ⅓ cup plain Greek yogurt; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; chili powder; extra virgin olive oil; oregano, dried; pure maple syrup; salt

Shrimp & Bell Pepper Quesadilla with Tomato-Butter Lettuce SaladShrimp & Bell Pepper Quesadilla with Tomato-Butter Lettuce Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

¾ (227 g) block cheddar cheese

3 cloves garlic

1 ½ small pkgs grape tomatoes

3 green bell peppers

6 large flour tortillas

1 ½ limes

⅓ cup plain Greek yogurt

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

chili powder

extra virgin olive oil

oregano, dried

pure maple syrup

salt

Instructions

Wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Roughly chop shrimp and place in a large bowl.

Using a clean cutting board, trim, seed, and small dice bell peppers. Add to the bowl with the shrimp.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp, bell pepper, and spices; cook, stirring occasionally, until bell pepper is tender and shrimp are cooked through, 5-6 minutes. Remove from heat.

Meanwhile, juice limes into a clean large bowl.

Peel and mince garlic. Add to the bowl with the lime juice along with yogurt, maple syrup, and spices. Whisk to combine the dressing and set aside.

Coarsely grate cheese.

To assemble the quesadillas, lay tortillas on a flat surface and divide shrimp-bell pepper filling between them, arranging on one half of each tortilla. Top with cheese and fold in half to close. (Reserve skillet for the next step.)

Wipe the skillet clean with paper towels and return to medium-high heat; add more oil and swirl to coat the bottom. Working in batches, place assembled quesadillas in the skillet and cook, flipping halfway through, until tortillas are golden on both sides, 5-6 minutes. Remove to a plate.

Meanwhile, halve grape tomatoes. Add to the bowl with the dressing.

Cut or tear lettuce into bite-sized pieces. Add to the bowl and toss to combine the salad.

Cut each quesadilla into wedges and divide between plates. Serve with salad on the side and enjoy!

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