Recipe: Tailgater’s Cajun Shrimp Quesadillas

This is a fun twist on an old favorite. Easy to make and even easier to eat. Chef Dom Ariza loves creating appetizers and jumped at the chance to create a new recipe for Bakersfield Magazine. “Appetizers are something you can be creative about.” He says, “You can dream it up, and leftovers are a creative way to invent your own appetizers.

Cajun Shrimp:

Ingredients

  • 1/4 C Diced Red Bell Pepper
  • 1/4 C Diced Green Bell Pepper
  • 1/4 C Diced Red Onion
  • 1 C Small Bay Shrimp
  • 5 Large Shrimp (for garnish)
  • 1/2 C Jack & Cheddar cheese
  • 1/4 C Green Onion (for garnish)
  • 2 -10” Flour Tortillas
  • 1 tsp. Olive Oil
  • 1 tsp. Cajun Spice
  • 1 Drizzle of Fajita Sauce

Directions

  1. Heat oil on medium heat, sauté veggies until soft.
  2. Add small bay shrimp, sauté until cooked.
  3. Add Cajun spice and fajita sauce to taste.
  4. While that is simmering place tortillas on grill and add cheese to melt.
  5. When cheese is melted add shrimp and veggies, use a slotted spoon to keep out excess juices.
  6. Slap tortillas together and cut like a pizza. Garnish with green onion and large shrimp.

Fajita Sauce:

Ingredients

  • 1 C Lime Juice
  • 1/4 C Fresh Chopped Garlic
  • 1/4 C Oregano
  • 1 tsp. Cumin

Directions

  1. Mix all ingredients together and refrigerate after use. This is a popular cooking sauce at Tailgater’s and clients rave over the taste.
    1. Tip: Chef Dom wants you to remember that you can substitute chicken or steak for the shrimp and says with a smile, “There is no basic rules with appetizers.”

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