Shrimp Fajita Quesadillas

Oh my!  What a surprise these were!  It was a last minute dinner choice for movie night.  I wanted something light enough that we would still be able to enjoy popcorn later.  Didn't quite work out that way.  These were surprisingly very filling and oh so good!  I had some frozen whole-wheat tortillas in the freezer that worked perfectly.  Will definitely be back on the table!

SHRIMP FAJITA QUESADILLAS (2 servings)

4 large tortillas
8 oz shrimp, peeled and deveined
2 oz mild red enchilada sauce
1/2 small onion, chopped large (about 3/4")
1/2 red pepper, chopped large (about 3/4")
1/2  green pepper, chopped large (about 3/4")
1 cup cheese (I used Monterey Jack)
1 Tbsp olive oil
salt to taste
butter


Pour red sauce over shrimp.  Set aside.

Heat skillet over medium-high to high heat and add olive oil.  Cook vegetables over high heat until they start to get brown/black.  Remove from skillet and set aside.

Return skillet to medium-high heat, then dump in the shrimp and sauce.  Cook, stirring only occasionally, until shrimp is opaque.  Add in a little water if the sauce gets dry.  Remove from skillet and chop into bite-sized pieces.

In a separate skillet or griddle, heat butter.  Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp.  Top with a little more cheese and a second tortilla.  Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.  Remove from skillet and slice into wedges.  Serve with rice, beans, salsa, sour cream, guacamole-whatever you'd like!