Grilled Shrimp Quesadillas 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.

GRILLED QUESADILLAS

Steps:

• Preheat grill or grill pan to medium.
• Place half of the tortillas on the grill, and drop a quarter-cup of cheese in the center of each. Spread cheese as close to edges as possible.* Place a second tortilla on top of each.
• Grill until bottom tortilla is lightly browned and cheese begins to melt, about 1-2 minutes. Flip and continue cooking until browned on the other side.
• Cut into quarters and serve with salsa, sour cream, and guacamole.
• *Optional: Add grilled chicken or shrimp and/or sauteed onions and peppers at this step. Both will add flavor and texture, although the recipe is complete without them.

BBQ SHRIMP QUESADILLAS

Steps:

• In a large bowl, combine the lime juice, oil, lime zest, salt and pepper. Add the shrimp; toss to coat. Cover and refrigerate for 15 minutes., Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce., Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce.

HAVARTI SHRIMP QUESADILLAS

Steps:

• In a large skillet, saute mushrooms in oil and butter until tender. , Spread 1 tablespoon preserves over half of each tortilla; top with cheese, shrimp and mushrooms. Fold tortillas over. Brush both sides with melted butter., Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Serve warm.

GRILLED QUESADILLAS

Steps:

• In a bowl, mash beans along with 1/2 cup of the salsa with a potato masher.
• Spread mixture evenly over the 4 tortillas leaving a 1/2 inch border.
• In this order sprinkle mixture with onions, olives, coriander and, finally, cheese.
• Fold tortillas over and press to seal.
• Place on greased grill over medium-high heat and cook, turning halfway through, for 8 tp 10 minutes or until browned and crisped.
• Garnish with rest of salsa.