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.
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 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
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 QUESADILLAS
For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2-4 servings (2-1/2 cups salsa).
Number Of Ingredients 17
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.
Nutrition Facts :
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.
Nutrition Facts : Calories 543.3 calories, Carbohydrate 39.1 g, Cholesterol 178.3 mg, Fat 28.2 g, Fiber 3.1 g, Protein 32.2 g, SaturatedFat 11.3 g, Sodium 849.8 mg, Sugar 3.1 g
SHRIMP QUESADILLA
Quick and simple enough for any weekday, this dish boasts a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you like. Tiffany Bryson-San Antonio, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook and stir onion and jalapeno until tender. Add the shrimp, cumin and pepper; cook and stir until shrimp turn pink. Transfer to a small bowl; stir in tomato., Coat the same skillet with cooking spray; add one tortilla. Top with half of cheese, half of shrimp mixture and one tortilla. Cook over medium heat for 2-3 minutes on each side or until lightly browned; remove. Repeat with remaining tortillas, cheese and shrimp mixture, spraying pan as needed. Cut into wedges.
Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 181mg cholesterol, Sodium 777mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
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