Chicken and Shrimp Quesadillas

*requires overnight marinate.


What you’ll need:

3 boneless skinless chicken breasts

1 large shrimp

2 cups shredded cheese (whatever kind you like. I used Mexican blend)

Quesadilla shells

Olive oil

Sour cream,

salsa

and parsley for garnish (optional)


Taco seasoning:

4 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons paprika

5 teaspoons ground cumin

3 teaspoons salt

3 teaspoons black pepper

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

1 teaspoon cayenne pepper



Directions: 1. Seasoning chicken with 2 tablespoons taco seasoning and shrimp with 1 ½ tablespoons taco seasoning (adjust if want more).

Let marinate for 1 hour or overnight.


2. When ready to use bring meats to room temperature.


3. Heat large nonstick skillet to med-high and add olive oil. Just enough to cover the bottom of the pan.


4. Place chicken in skillet and cook 6 minutes per side. Only flip once. 6 minutes is enough time to cook both sides thoroughly.


5. Remove chicken from pan and add shrimp. Cook 4 minutes per side. Again, only flipping once. 6. Let chicken rest for 5 minutes so that the juices can distribute and the chicken won’t dry out. Slice horizontally and then vertically or shred with 2 forks. Whichever you prefer.


7. Rough chop shrimp.

8. In quesadilla shell add ¾ cup chopped chicken and ¼ cup shredded cheese. You can add more if desired.


9. Preheat nonstick griddle to 350 degrees and cook for 5 minutes per side. Only flipping once.


10. Remove from heat.



Serve with your favorite condiments and enjoy!!!

You can also try this recipe with steak for a more heartier meal.






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