Ree Drummond's Shrimp and Bacon Quesadilla | The Pioneer Woman

Ree knows how to make a great quesadilla and this flavor-packed Shrimp and Bacon Quesadilla is no exception. Creamy Monterey Jack cheese, savory shrimp, bacon and veggies come together for an easy dish you will be making on repeat. #ReeDrummond #ThePioneerWoman #FoodNetwork #Quesadilla Stream #ThePioneerWoman on HBO Max: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3UnXLrY Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Shrimp and Bacon Quesadilla Recipe courtesy of Ree Drummond Level: Easy Total: 35 min Active: 30 min Yield: 2 servings Ingredients 2 slices bacon 8 ounces jumbo shrimp, peeled and deveined 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1 Fresno chile, sliced into rounds 1 jalapeño, sliced into rounds 1/2 red onion, sliced thin 1 small zucchini, sliced into thin half-moons 3 tablespoons salted butter 2 large burrito tortillas 1 1/2 cup shredded Monterey Jack cheese 2 tablespoons fresh cilantro leaves 1/2 cup salsa 1/2 cup sour cream Directions Add the bacon to a large skillet over medium-high heat and cook, stirring, until it starts to crisp, about 5 minutes. Add the shrimp in a single layer. Sprinkle with half of the chili powder, cumin and salt. Stir and cook until the shrimp are just cooked through and the bacon is crisp, an additional 2 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the Fresno chiles, jalapeños, onion and zucchini to the skillet and sprinkle with the remaining seasonings and spices. Cook to soften, 2 to 3 minutes. Remove to the paper towel-lined plate. Wipe the skillet clean and return it to the heat. Add the butter and one of the tortillas. Add half of the cheese, then spread the bacon, shrimp and vegetables over the top. Cover with the remaining cheese, then top with the second tortilla. Cook the first side until golden, 3 to 4 minutes, then flip and cook the second side for 3 to 4 minutes more. Remove to a cutting board and cut into 6 to 8 pieces. Serve, garnished with the cilantro, salsa and sour cream on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Shrimp and Bacon Quesadilla | The Pioneer Woman | Food Network https://youtu.be/yxg7eprw564