Cheesy Spicy Shrimp Quesadillas (Print Version)

# Ingredients:

→ Proteins & Dairy

01 - 20 medium shrimp (41-50 size), peeled and deveined
02 - 1 slice thick-cut bacon, cut into 1/2-inch pieces
03 - 1 1/2 cups shredded pepper jack cheese

→ Produce & Peppers

04 - 1/2 jalapeño, thinly sliced
05 - 2 cloves garlic, minced
06 - 1/3 cup chopped poblano pepper
07 - 1/3 cup corn, fresh or thawed

→ Pantry & Basics

08 - 1 cup black beans, drained and rinsed
09 - 2 large flour tortillas (10-inch, burrito size)
10 - 2 tablespoons olive oil
11 - 2 teaspoons avocado oil or olive oil

→ Seasonings

12 - 1/2 teaspoon crushed red pepper
13 - 1/8 teaspoon cayenne
14 - Salt to taste

# Instructions:

01 - Pat shrimp dry, toss with jalapeños, garlic, crushed red pepper, cayenne, olive oil, and salt. Let marinate 15 minutes.
02 - Cook bacon in skillet over medium heat 1-2 minutes. Add poblano peppers, cook 2-3 minutes until bacon is halfway done.
03 - Add marinated shrimp mixture, cook 2-3 minutes per side. Add beans and corn after flipping shrimp.
04 - Heat oil in large nonstick pan over medium-high. Add tortilla, cover with 3/4 cup cheese.
05 - Add half shrimp mixture to one side. Cook until cheese melts and tortilla crisps, 3-4 minutes. Fold and press.
06 - Cut into pieces. Repeat for second quesadilla. Serve hot with desired toppings.

# Notes:

01 - Grilled or roasted corn adds extra flavor
02 - Can use any melting cheese like Monterey Jack or Mexican blend
03 - Serve with guacamole, sour cream, or salsa

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