I have firmly established that I love quesadillas with every ounce of my being. I could eat them morning, noon and night. And I have! Just ask my college roommates.

I love quesadillas so much that I find myself making any excuse to make them for my family and friends, at any time, including the holidays.

I made this glorious holiday-themed quesadilla using Land O Lakes® Butter with Olive Oil & Sea Salt, also known as my new BFF in the kitchen. It gave the quesadilla so much gorgeous flavor and color, and it made my kitchen a purtier and more festive place.

This is the perfect, casual snack to feed your holiday guests! It’s easy, colorful, and oh so yummy! Cut them into large or small wedges, line them up on a platter, and top them with salsa, sour cream and cilantro.

Here’s what you need: flour tortillas (or corn if that’s what you have on hand), raw shrimp, red bell pepper, green bell pepper, onion, frozen corn, taco seasoning, Monterey Jack cheese, and Butter with Olive Oil & Sea Salt.

Hello, buddy!

Begin by chopping an onion...

The green bell pepper…

And the red bell pepper. Set these aside.

Next, crack open the Butter with Olive Oil & Sea Salt. We’re going to throw some tortillas on the skillet!

Basically, we’re going to lightly brown 8 flour tortillas, using a little bit of Butter with Olive Oil & Sea Salt each time. So whether you use a griddle or a skillet, just make sure you add more butter gradually so that it touches each side of each tortilla.

Brown the tortillas lightly one by one…

Then set the tortillas aside. I do all this pre-browning in a big batch because it adds flavor to all sides of the tortillas (which means more flavor for the quesadillas) and because it saves time when it comes to melting the quesadillas later!

Next, rinse a pound of raw shrimp…

Peel off the shells…

And discard the shells in the trash, not in the garbage disposal. Don’t ask me how I know this firsthand.

Chop the shrimp…

Sprinkle it with taco seasoning…

And toss the shrimp around to evenly coat it. Then wash your hands, baby!!
Sorry I called you baby.

Add two tablespoons of Butter with Olive Oil & Sea Salt into the same skillet you used to brown the tortillas.

Then throw in the shrimp!...

Cook the shrimp until it’s totally opaque…

Then remove the shrimp and set aside. Look at that gorgeous color! It’s the Butter with Olive Oil & Sea Salt. Promise.

Add the rest of the Butter with Olive Oil & Sea Salt to the skillet…

Then throw in the onion and the peppers. It’s like Christmas!

Cook them over medium heat for a couple of minutes or until the veggies start to soften…

Then pour in the (partially thawed) frozen corn!

Stir the mixture for another minute, then remove it from the heat.

Now it’s time to assemble!

I work two at a time: Add grated Monterey Jack cheese…

Add a generous amount of the veggie mixture…

And arrange pieces of shrimp all over the surface.

How good do these look? And you should smell ‘em. Divine!

Top each one with another tortilla…

Then heat them on a skillet, turning them halfway, until the cheese melts and they’re nice and crisp on the outside. Because we already lightly browned the tortillas in Butter with Olive Oil & Sea Salt, they’re so packed with flavor and they crisp up really quickly

When they’re done, just cut them into wedges with a sharp pizza wheel.

Of course, these would make a great meal…

I like to arrange the wedges on platters and serve them to my guests. They’re the perfect finger food for any holiday soirée. Or party. Or a weeknight meal. Really these quesadillas are good whenever.
You can top them with salsa or sour cream…whatever floats your boat. Enjoy these, guys!

Get the full recipe here and make it this week!

Disclosure: I've partnered with Land O'Lakes for an exclusive endorsement of new Land O Lakes® Butter with Olive Oil & Sea Salt. This blog post is sponsored by Land O'Lakes. Be sure to follow Land O'Lakes on Facebook and Twitter (@landolakesktchn) as they'll be sharing all the up-to-date scoop. Read more about Butter with Olive Oil & Sea Salt.