Frugal Feast Friday: seafood quesadillas

Families pinch their pennies tighter than the ears of an 8-year-old these days, so I thought I’d start a series on inexpensive, easy-to-make recipes. I chose easy-to-make ones because if you called me a "beginner" in the kitchen, I'd call you "too kind."

For example, I made biscotti once. The dessert was fine. The hand mixer was not. I fried its motor combining ingredients. And that’s a good day for me. 

In every recipe for this series, I plan to use products I find on sale. Shredded cheese was a bargain at 2/$3 at a local grocery store. Therein lies my inspiration. 

Note: I didn't include that store's name. BUT if any grocer, food supplier, kitchen-product sales person care to sponsor a post, I’d share the name, many times, them as long as readers are aware. E-mail me up, let’s make a deal.   

Anyways, this post’s recipe I modified from Redbook Magazine. PS: I modify every recipe. I never have all the right ingredients. I can’t help it. 

So: 

The Par-VENT-ing rendition of Redbook’s Shrimp and Crab Quesadilla

6 oz crabmeat (I sprung for the real stuff even though imitation is cheaper. The recipe called for 8 oz, but crab comes in 6 oz packages)

10 oz shrimp (Again, I don’t follow directions. The recipe called for 8 oz, but since I didn’t have enough crab, I supplemented with shrimp.)

1/2 cup corn kernels

1/2 cup chunky salsa

1/4 cup sour cream

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Mexican cheese (The recipe called for pepper jack, but I didn't have any... whoops)

8 tortillas

extra sour cream, salsa and shredded lettuce for topping

1). Peel and slice shrimp.

2). Combine all ingredients in large bowl.

3). Cook quesadillas on medium heat in a non-stick skillet.

4). Top it with a second tortilla and flip when cheese has melted. If the bottom tortilla puckers, flip ASAP. Leave it longer and it may burn. Experienced chefs probably already know this... :)

4). Use a pizza cutter to slice tortillas into four or six pieces. Top with lettuce, salsa and sour cream.

  

The recipe serves about six.

So I know this is “frugal” feast, and I spent $10 on meat for one meal, but I wanted to mix it up my entree. Worth it? Not if you consume all of it in one night. 

The leftovers had a more shrimpy/crab taste which = mmm. The first night I made it, the cheese and salsa overwhelmed the seafood flavor. Chicken or beef would have tasted just as nummy. In the future, I’d maybe combine all ingredients the night-, or at least a few hours before, allowing more time to blend so the shrimp- and crab flavor could take center stage.  

If I make this again: I’d add more vegetables like sliced olives and diced onions. I’d also garnish with fresh tomatoes too.


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