SHRIMP QUESADILLAS
Provided by Layla
Time 15m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
- Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
- Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
- Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
- Serve with Sour cream, salsa, or guacamole.
DESSERT QUESADILLA
Forget the cheese, these golden and sweet quesadillas are filled with a chocolate hazelnut and fruit surprise.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. Fold one side of the tortilla half way over the filling so that the corner is in the 6-o'clock position, press to seal. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o'clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings.
- Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners' sugar before serving.
SHRIMP QUESADILLAS
Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.
Provided by DanaV
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g
DESSERT QUESADILLAS WITH PEANUT BUTTER, CHOCOLATE, AND MARSHMALLOW
Perfect, easy follow-up for any Mexican meal.
Provided by Jenni
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Prepare a large skillet with cooking spray and heat over medium heat.
- Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
- Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.
Nutrition Facts : Calories 732.2 calories, Carbohydrate 109.6 g, Fat 26.1 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 7.8 g, Sodium 1017.1 mg, Sugar 26.6 g
SHRIMP QUESADILLAS
These quick quesadillas are a delicious way to delight your family on Mexican night.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Place 1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese, 1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4 of the shrimp. Sprinkle with additional 1/4 cup of the cheese. Top with another tortilla.
- Cook 1 to 2 minutes or until bottom is golden brown; turn. Cook 1 to 2 minutes longer or until bottom is golden brown.
- Repeat 3 more times with remaining ingredients. Cut each quesadilla into wedges.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg
DESSERT QUESADILLAS
Make and share this Dessert Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 42m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, add the first 4 ingredients; toss to combine.
- In a big non-stick skillet, melt 1 tablespoon butter over medium heat.
- Add in apple mixture and saute/stir for 5 minutes or until tender.
- Transfer apple mixture to a plate or bowl and set aside.
- Clean skillet.
- Spread 1 tablespoon butter evenly on 1 side of each tortilla.
- In a small bowl, mix together the cream cheese and powdered sugar until smooth.
- Spread the cream cheese mixture even on the non-buttered side of each tortilla.
- Top with apple mixture.
- Fold each tortilla in half, over apple mixture.
- In a heated skillet over medium heat, cook tortillas for about 2 minutes on each side or until golden brown.
- Drizzle caramel sauce over each quesadilla and sprinkle with pecans.
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.
Nutrition Facts : Calories 1468 kcal, Carbohydrate 147 g, Cholesterol 232 mg, Fiber 10 g, Protein 58 g, SaturatedFat 31 g, Sodium 2513 mg, Sugar 3 g, Fat 72 g, ServingSize 1 quesadilla, UnsaturatedFat 0 g
SHRIMP QUESADILLA
Provided by Food Network
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 8
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 AND TOMATILLO QUESADILLAS
Great combination of flavors! If you are short on time, you can put these together very quickly by using jarred roasted red peppers and precooked shrimp. From Bon Appetit.
Provided by GaylaJ
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides.
- Remove from heat, enclose in paper bag and let stand 10 minutes.
- Peel and seed, then cut into 1/4-inch strips.
- Set aside.
- Preheat broiler.
- Toss shrimp with 1 tablespoon oil and place on baking sheet.
- Broil shrimp until just opaque in center, about 2 minutes.
- Cut shrimp in half lengthwise.
- Set aside.
- Preheat oven to 400°F Brush 2 baking sheets with oil.
- Place 2 tortillas on 1 baking sheet.
- Place 1 tortilla on second baking sheet.
- Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
- Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
- Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
- Top with remaining 3 tortillas, pressing lightly to adhere.
- Brush tops of tortillas with oil.
- Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
- Cut each quesadilla into 6 wedges and serve.
Nutrition Facts : Calories 338.4, Fat 21.7, SaturatedFat 11.8, Cholesterol 168.5, Sodium 433.1, Carbohydrate 5.6, Fiber 1.5, Sugar 3.3, Protein 30.1
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5/5 (1)Total Time 30 minsCategory LunchPublished 2013-02-24
- Melt one tablespoon of butter in a large skillet. Season shrimp with the Tex Mex seasoning. Add shrimp to skillet and saute for about 3 to 5 minutes just until shrimp is cooked.
- Remove shrimp from skillet and set aside. In the same skillet add remaining tablespoon of butter and add onions and peppers to it. Saute onions and peppers until onion is translucent then add frozen corn and cook for a 3 more minutes.
- Assemble the quesadillas by layering mozzarella cheese, shrimp, then veggies and then more mozzarella cheese on a tortilla and top with another tortilla. Grill quesadilla until cheese melts.
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- Melt 1 tablespoon butter in a large nonstick skillet over medium heat; add apple mixture, and sauté 5 minutes or until tender. Remove apple mixture, and set aside; wipe skillet clean.
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SHRIMP QUESADILLAS RECIPE - RECIPES.NET
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- Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas.
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- start by adding also large skillet, when the world becomes hot add onions Bell peppers and sauté until translucent.
- Season the shrimp by adding oil, ground black pepper, salt, chili powder, ground cumin, onion powder, garlic powder, paprika, dried oregano, And combine.
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- Cook the bacon in a pan on medium heat for 3-5 minutes on both sides. Turn to a plate lined with paper towel. Once all bacon is cooked, drain excess grease and reserve 2 tablespoons of bacon grease; rough chop the bacon. Turn the pan back to the burner with the bacon grease. Cook the onion and jalapeno in the grease for 7-10 minutes until translucent.
- Cook the shrimp in a separate pan with 1 tbsp. olive oil on medium high heat (if you bought the baby shrimp frozen, be sure to drain the liquid before adding to the pan) and cook for 7 minutes and season with a little pepper. Join the shrimp with the onions and jalapeno mixture. Stir to combine. Turn off heat.
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- Toss the shrimp in a small bowl with the chipotle powder or chile powder, a pinch of salt, pinch of pepper, and a tablespoon of lime or lemon juice. Let sit for 10 minutes. Then drain out the juice.
- Heat a couple teaspoons of olive oil in a relatively stick-free skillet (a cast iron skillet works well for this) on medium high heat. Add the shrimp and cook for half a minute on each side, and remove to a bowl.
- Wipe out the skillet with paper towels. Add a small amount of olive oil and heat the pan on medium-high. Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.
QUESADILLAS DE CAMARONES (SHRIMP ... - MY COLOMBIAN RECIPES
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- Place the shrimp in a medium bowl and add the lime juice, 1 tablespoon olive oil, chile powder, garlic powder, salt, pepper and onion powder. Mix well and place in the refrigerator for 5 minutes.
- In a medium sauce pan heat the olive oil over medium-high heat. Add the shrimp. Cook about 5 minutes or until they are cooked.
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- Start by preparing the shrimp first. Make sure to peel and clean the shrimp first. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Add the shrimp into the hot pan in a single layer. Season the shrimp generously with salt and ground black pepper, then add the paprika, chili, coriander and cumin. Cook the shrimp about 2 to 3 minutes per side, just until the flesh is no longer translucent; do not overcook the shrimp or it will become tough and rubbery. Transfer the shrimp out of the frying pan and onto a cutting board to cool.
- Into the same pan, add the diced bell pepper and onion and additional cooking oil, as needed. Saute this mixture for 5 to 7 minutes, until the pepper is tender. Add in the garlic and tomato and cook for 1 more minute. Transfer this mixture into a large bowl. Once the shrimp have cooled, chop them into small, bite-sized pieces and add the bowl with the pepper mixture. Add the cilantro and toss everything together until uniform. Watch my video recipe to see how I make the filling!
- To assemble the shrimp quesadillas, I like to set up an assembly line and lay out the tortillas on my work surface. Top each tortilla with 1 1/2 to 2 tablespoons of guacamole and a teaspoon or two of sour cream. Use a spatula to spread these evenly to the edges. Add a heaping amount of the shrimp filling onto one half of the tortilla, top with a generous amount of cheddar cheese and gently fold the second half of the tortilla over.
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- Squeeze about 2-3 tablespoons fresh lime juice over the shrimp. Brush with olive oil and season with salt and pepper. Let the shrimp marinate for 15 minutes.
- Preheat your grill to medium-high heat and oil the grates. Place shrimp skewers on preheated grill and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center. About 6 to 8 minutes.
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