![]() ![]() You can really make these your own as far as toppings go. Once the oil shimmers, work in batches, carefully transferring 2 or 3 of the quesadillas to the. I topped each quesadilla with a squiggle of chipotle sour cream (literally chipotle and sour cream mixed up) and I highly encourage you to do the same! Avocado, cilantro, and scallions would all work great, too. Heat 1 teaspoon of the oil in the same skillet you used for the shrimp, over medium heat. The shrimp get sizzled up with a smooch of olive oil and a squeeze of lime.Īdd more chipotle sauce once they’ve cooked because, well, you know -> it’s delicious! You can find this delicious sauce in the condiments aisle! Stir in the lime juice, black beans, and cooked shrimp. Cook, about 5 minutes, until the corn begins to char and the onions are soft. Heat on high heat and once hot add the corn and onion. Add the remaining tablespoon of olive oil to the pan the shrimp was just cooked in. I swipe up a bottle every time we’re there. Remove the shrimp from the skillet and keep hot. I also love that it’s easily available at our local Stop and Shop. Sure, it has a little kick of heat, but it won’t have you sweating or anything like that. I am a huge fan of this versatile sauce because it’s rich, flavorful, and not knock your socks off spicy. These quesadillas have a ton of flavor thanks to smokey chipotle black beans and perky lime spiked shrimp.įor the black beans you’ll need red onion, garlic, and Tabasco Chipotle sauce. This beautiful mess will make you happy > bring you comfort > and refresh your holiday spirit. Oh! And I’m throwing 10 holiday party recipes in here for ya. Let’s dive face first into sloppy, savory, seriously delicious chipotle shrimp and black bean quesadillas. Here we are! Knee deep in December… Can you believe it? I mean, 10 days till Christmas (what the what!?)… 17 days left in the year (where? how? whoa!). All opinions are mine alone. #SeasonedGreetings #CollectiveBias This shop has been compensated by Collective Bias, Inc.
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