Ree Drummond’s Shrimp and Pineapple Quesadillas | The Pioneer Woman | Food Network

Cook along with Ree as she serves up shrimp quesadillas with a tropical twist!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Quesadillas with Shrimp, Pineapple and Peppers
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 servings

Ingredients

8 ounces, fluid, Mexican red sauce, such as enchilada sauce or taco sauce
12 whole large shrimp, peeled, deveined and rinsed clean
2 tablespoons olive oil
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/3 pineapple, coarsely chopped
2 tablespoons butter, plus more as needed
Twelve 6-inch flour tortillas
2 cups grated cheese (Monterey Jack is best)
Kosher salt
Pico de gallo, guacamole and sour cream, for serving

Directions

On a large plate, pour the red sauce over the shrimp and set aside.

Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.

Stir them after a minute or so, then let them sit on medium-high heat until they’re nice and brown.

Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.

Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.

In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the 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 the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.

Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.

Serve the quesadilla with pico de gallo, guacamole and sour cream.

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Ree Drummond’s Shrimp and Pineapple Quesadillas | The Pioneer Woman | Food Network

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