Shrimp Quesadillas


  • 1 cup Co-op Red Chili Hot Sauce
  • 12 large shrimp, peeled, deveined
  • 2 tbsp organic olive oil
  • 1 organic onion, diced
  • 1 organic green bell pepper, choped
  • 1 organic red bell pepper, chopped
  • Kerrygold grass fed butter
  • 6 Local Tortilla Revolution Tortillas
  • 2 cups grated cotija cheese (or Monterey jack)
  • Sour cream (optional)
  • Fresh cilantro leaves (garnish)
  • Lime wedges (garnish)


  • Toss shrimp in hot sauce and set aside
  • In a large skillet, cook onions and bell peppers over high heat until browned. Remove from skillet and set aside.
  • In the same skillet, cook shrimp and sauce, stirring only occasionally until shrimp are opaque (add water if needed). Remove and chop shrimp into 1" pieces.
  • In a clean skillet, melt butter over medium heat. Place a tortilla inside, and layer cheese, vegetables, and shrimp on top. Top with extra cheese and add second tortilla. Cook on both sides, adding butter as needed.
  • Remove tortilla and repeat with the rest of tortillas.
  • To serve, cut tortillas into wedges and garnish with sour cream, cilantro, and lime.