Bakedshrimpquesadillas Recipes

SHRIMP QUESADILLAS

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

BAKED SHRIMP QUESADILLAS

Steps:

• Combine butter and oil; set aside.
• Sauté onion, peppers and garlic in 4 TB butter mixture in medium sauté pan on medium heat until tender.
• Add shrimp, if using raw shrimp, sauté till pink.
• Remove pan from heat, add next 3 ingredients.
• Place tortillas on foil lined baking sheets; brush 1 side of each tortilla with remaining butter mix.
• Turn tortilla over so buttered side is down; spread with shrimp mixture evenly over half of each tortilla, and sprinkle with cheese.
• Distribute mixture evenly between all tortillas.
• Fold over in half pressing a little.
• Bake at 475 for 8-10 minutes or until golden.
• Cut in half with a pizza cutter for appetizers or serve whole for brunch.
• Serve warm with salsa and sour cream if desired.

SHRIMP QUESADILLA RECIPE

Steps:

• Gather the ingredients.
• In a large heavy-bottomed skillet over medium heat, heat the olive oil until shimmering. Add the onion and bell pepper and sauté, stirring occasionally, until tender, about 6 minutes.
• Add the shrimp, onion powder, garlic powder, paprika, cumin, and salt to taste. Cook until the shrimp are pink and opaque, about 4 minutes. Transfer the mixture to a bowl and set aside.
• Wipe down the skillet and return it to the heat, or use a separate skillet if needed. Add 1 tablespoon butter and allow it to melt but not brown.
• Add the tortilla to the pan and sprinkle about half the cheese on top of the tortilla, then top with the shrimp mixture and add the remaining cheese.
• Top with the second tortilla. Spread the remaining tablespoon butter on top. Cook until the bottom is golden brown and crisp, about 3 minutes.
• Carefully flip the quesadilla and cook until brown and crisp on the other side and the cheese is melted, about 3 more minutes. Lower the heat if the tortilla is getting too dark before the cheese is fully melted.
• Transfer to a cutting board and slice into wedges using a large knife or a pizza cutter. Serve hot with your choice of toppings or sauces for dipping.

SHRIMP QUESADILLA

Steps:

• Place cheese in freezer for around 45 minutes.
• Meanwhile, preheat oven to 400 degrees F.
• Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
• When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
• Shred cheese using the large holes on a box grater.
• Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.

SHRIMP QUESADILLAS

Steps:

• For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside., Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over. , In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa.

BAKED QUESADILLAS

Steps:

• Preheat oven to 350 degrees.
• Lay out two tortillas on two baking sheets.
• Sprinkle a layer of cheese over each tortilla.
• Sprinkle other toppings over each tortilla.
• Sprinkle the remaining cheese over the fillings.
• Lay the other tortillas on top.
• Bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness.
• Top with salsa and sour cream.
• Other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. You could also top with guacamole.

QUICK SHRIMP QUESADILLAS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
• Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
• Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.