Prawn Quesadillas and Chipotle Sauce!

This is AMAZING! Who doesn't like quesadillas that ooze cheese and prawns?! My husband Steve apparently does - I could cook this every night, and it would be fine with him. This recipe is perfect for fall - especially tailgating! I love to cook this in my portable skillet - it takes minutes.

(If anyone tries these recipes, and has feedback, please feel free to leave it! I love to hear from ya'll!)

Freshwater Prawn Quesadillas & Chipotle Sauce

(To serve 2 people use about 1 lb. of prawns, 4 tortillas and prepare 1/3 of the filling.)

2 lbs. U. S. farm-raised freshwater prawns, peeled
3 cups (packed) pepper jack cheese, grated
1 ½ cups bacon, cooked and chopped roughly
3 cups spinach, washed, spun dry and shredded
12 (8 inch) flour tortillas
¼ cup vegetable oil as needed
Cilantro sprigs and lime wedges for garnish

Bring about 8 cups of water to a boil and add 1 to 2 tablespoons of salt according to taste. Add prawns and cook for about 3 minutes being very careful not to overcook. Drain and immediately immerse in ice water to stop cooking. Drain and chop chilled prawns into bite-sized pieces.

Combine prawns, pepper jack cheese, bacon and spinach. Divide the mixture evenly on the tortillas. Fold tortilla in half and press down to flatten. Over medium heat in a large skillet or on flat top (we use the electric skillet heated to about 250 which holds 4 tortillas at a time), heat 1 teaspoon or so of oil. Cook quesadillas on both sides until cheese melts and tortillas are golden brown, about 1 ½ - 2 minutes per side. Add oil as needed. Cut quesadillas in ½. Drizzle with chipotle sour cream. Garnish with cilantro sprigs and serve with lime wedges. 12 servings.

Chipotle Sauce

1 cup sour cream
¼ cup chipotle in adobo, pureed

Mix ingredients with about ¼ cup water. Pour into squirt bottle. Refrigerate.