By Christine de Leon
So here’s the thing…
We started off friends. It was cool, but it was all pretend. Yeah, yeah. Since you’ve been gone. I’ve been MIA for quite a while and it’s because, well, shit happens and I kinda suck. (oops) But here’s a super quick recap of my life since we last connected:
- I passed the California Bar (Esquire, wadduup!!).
- I got a job.
- My bf and I celebrated our two year anniversary.
- I went through a loss.
- I got a puppy. (His name is Miloh *squeeeall*)
- I bought a car.
- I’ve probably cooked three meals in the last six months.
Phew! There it is. And here I am, trying to take care of that last thing. Six months and barely any cooking?! What have I been doing with my life??! To be honest.. not wanting to do the damn dishes, that’s what. I don’t have a dishwasher and [first world problem] it’s the freakin’ worst (obviously, not literally).
But you know what? I love cooking. It makes me smile and I notice that it changes my mood – not just for the duration, but for days. That’s even if the meal I’m making is super quick – like this one! Plus, it’s easy and healthy. So, this is basically exactly what I need in my life right now.
Oh yeah, and this guy. <3
Back to the cheese. I mean, quesadilla.
- FOR THE SHRIMP: You'll have plenty extra left over.
- 1 bag frozen large, peeled and deveined shrimp
- 2 Tbs extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp chili powder
- FOR THE QUESADILLA:
- 6-8 cooked shrimp
- 1 whole wheat flour tortilla
- ¼ cup Mexican blend shredded cheese (so convenient!)
- ½ cup raw baby kale
- 2 Tbs salsa
- As many jalapeños your heart desires!
- *FOR THE SHRIMP:
- Thaw the shrimp (it only takes a couple hours, although, you could even cook them frozen).
- Preheat the oven to 375 degrees F.
- Lay the shrimp in a single layer on a baking sheet.
- Evenly brush or sprinkle the oil over the shrimp. Toss to coat both sides of the shrimp. Evenly sprinkle the shrimp with the salt, pepper, and chili powder.
- Roast the shrimp for 12-15 minutes, or until curled and opaque.
- FOR THE QUESADILLA:
- Sprinkle the cheese evenly over the tortilla.
- Lay the kale, shrimp, salsa, and jalapeños over one half of the tortilla.
- You can heat the tortilla and melt the cheese in the (1) microwave, (2) toaster oven, or (3) on a non-stick pan. Once the cheese is melted, fold the tortilla in half and there's your quesadilla!
Keep cooking my friends. It’s good for the soul.
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