Ingredients: • 1 14-inch flour tortilla • 5 8-12 count jumbo shrimp, peeled and deveined • 3 pieces cooked bacon, coarsely chopped • 1 tablespoon olive oil • 2 teaspoons Cajun seasoning • 1 teaspoon crushed garlic • 1 cup shredded jack/cheddar cheese or your favorite cheese • 1/3 cup cream cheese • salsa fresca

Directions: • Toss the shrimp with olive oil, garlic and Cajun seasoning. • Grill on medium-high heat only two to three minutes or until shrimp are pink and firm, then coarsely chop into 1-inch chunks. • Crumble in the bacon and lightly stir. • Slowly toast the tortilla on a flat pan or flat grill on medium heat with the shredded cheese evenly spread on top to the edges. • Spread the cream cheese down the center of the tortilla, and then spread the shrimp mixture evenly over the entire tortilla. • When the tortilla is browning on the underside and the cheese is melted, pull it off the pan or grill. • Sprinkle with salsa fresca. roll the tortilla, bringing the first edge to the middle of the quesadilla, and then folding all the way to the back edge. • Cut into five pieces and serve with sour cream dill sauce.

Sour Cream Dill Sauce

Ingredients: • 1/4 cup sour cream • 1/4 cup ranch dressing • 2 teaspoons dill

Directions: • Mix the sour cream, ranch dressing and dill until smooth.

Recipe courtesy: Chef Kevin Lutz, Stoney Inn