Cheesy Shrimp Tortillas

Ingredients

• 2 tablespoons butter
• 2 (2 lb) bags frozen raw shrimp, thawed and tails removed (31 to 40 per pound)
• 1 tablespoon finely chopped garlic
• salt and pepper
• 1 lemon, halved
• 3 chipotle chiles in adobo, plus
• 1 tablespoon adobo sauce
• 12 (10 inch)  flour tortillas
• 1 lb gouda cheese, shredded

Directions

1. 1

   In a large, deep skillet, melt the butter over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.

2. 2

   Increase the heat to high and cook, stirring often, until the shrimp are just opaque, about 4 minutes. Squeeze the lemon halves over the shrimp.

3. 3

   In a small bowl, mash the chipotles with the adobo sauce. Spread the paste in a thin layer on each tortilla.

4. 4

   Cover half of each tortilla with a single layer of shrimp. Sprinkle the cheese over the shrimp; fold the tortillas in half.

5. 5

   Cook one meal now: In a large nonstick skillet, working in 2 batches, cook 2 quesadillas, cheese side down, over medium-high heat until golden, about 2 minutes on each side. Cut into wedges.

6. 6

   Freeze two meals for later: Wrap each quesadilla in foil and stack 4 each into 2 resealable 1-gallon freezer bags; seal, label and freeze.