Shrimp Quesadilla

These Shrimp Quesadillas are packed with juicy shrimp, melty cheese, and spices, all wrapped in a toasty flour tortilla and piled with your favorite toppings!

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Appetizer, Main Dish

Cuisine: American, Mexican

Keyword: mexican-inspired cuisine, party food, quick meal, seafood recipe, weeknight dinner

Servings: large quesadillas*

Calories: 792kcal

Author: Jennifer Debth

Equipment

Ingredients

Vegetables

2 tablespoons extra virgin olive oil
1 green bell pepper diced
1/2 large yellow onion diced
1 (1 oz) packet taco seasoning

Shrimp

2 pounds raw shrimp peeled, deveined, tails removed and thawed, if frozen (I used medium, 40-50/pound size)
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Shrimp Quesadilla

16 fajita sized flour tortillas
4 cups shredded pepper jack cheese
4 cups shredded monterey-jack cheese

Topping Suggestions

US Customary - Metric

Instructions

Vegetables

Heat oil in a medium non-stick pan over medium heat.
Once hot, add in bell pepper, onion, and taco seasoning, then cook, stirring regularly, until the peppers and onions are tender, about 5-10 minutes.
Remove from the pan and place into a medium sized bowl. Set aside.

Shrimp

Preheat oven to 400 degrees F and line a baking sheet with a silicone baking mat.
Place the shrimp onto the prepared baking sheet, drizzle with the olive oil, then sprinkle with the salt, pepper, garlic powder, and onion powder.
Toss to combine, then bake in preheated oven for 6-8 minutes, or until the shrimp are cooked.
Remove from the oven, cut the cooked shrimp into bite sized pieces, then place into the bowl with the cooked vegetables.
Stir to combine, then taste and re-season, if necessary.

Shrimp Quesadilla

Heat a large non-stick pan over medium-low heat.
While the pan is heating, assemble one quesadilla.
Lay a tortilla flat on a clean work surface.
Top with 1/2 cup shredded pepper jack cheese, layer on 1/2 cup shrimp/vegetable filling, top with 1/2 cup shredded monterey-jack cheese, then place another tortilla on top.
Cook until the tortillas are golden brown and the cheese has melted, flipping once (about 2 minutes per side) .
Repeat to make remaining quesadillas. 
Cut into quarters, then serve with your choice of toppings and enjoy!
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Notes

*If you’d like to make 16 smaller quesadillas, fill 1 tortilla with 1/4 cup of each cheese and 1/4 cup filling, fold in half, then cook on each side until golden.

Nutrition