Open Faced Shrimp Quesadillas Recipes

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SHRIMP QUESADILLAS



Shrimp Quesadillas image

Provided by Layla

Time 15m

Number Of Ingredients 8

1 pound uncooked medium shrimp (peeled and deveined)
1 tablespoon olive oil
1/2 cup onion (chopped)
1/2 cup bell pepper (chopped)
2 cloves garlic (minced)
2 tablespoons taco seasoning
1-2 cups melting cheese (mozzarella, cheddar, Mexican blend or Monterey Jack)
6-8 Medium flour tortillas

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 QUESADILLAS



Shrimp Quesadillas image

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

2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

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

OPEN-FACED SHRIMP QUESADILLAS



Open-Faced Shrimp Quesadillas image

We like to call this recipe the grown-up version of an after-school snack. Pair it with our Ruby Red Tequila Cocktails for a complete happy-hour lineup.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 flour tortillas (8 inches each)
1 1/2 ounces Monterey Jack cheese, grated (1/2 cup)
1/4 pound medium shrimp, peeled, deveined, and halved lengthwise
1/2 teaspoon vegetable oil
1/8 teaspoon chili powder
Coarse salt and ground pepper
1 teaspoon finely chopped scallions, white parts only
1 teaspoon chopped fresh cilantro
Lime wedges

Steps:

  • Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet; sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder; season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges; serve with lime wedges.

Nutrition Facts : Calories 138 g, Fat 7 g, Protein 10 g, SaturatedFat 3 g

CRISPY OPEN-FACED QUESADILLAS



Crispy Open-Faced Quesadillas image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 20m

Yield 16 wedges

Number Of Ingredients 8

2 large (10-inch) flour tortillas
2 tablespoons vegetable oil
Kosher salt
1/4 cup sour cream
1 lime, zested and juiced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups shredded Cheddar

Steps:

  • 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
  • Preheat the broiler.
  • Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
  • Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

SHRIMP QUESADILLA RECIPE



Shrimp Quesadilla Recipe image

Try this seafood spin on an easy quesadilla with flavorful shrimp. Combined with bell pepper, onion, spices, and cheese, it's a delicious dish.

Provided by Morgan Baker

Categories     Lunch     Entree     Dinner

Time 26m

Number Of Ingredients 11

2 tablespoons olive oil
½ yellow onion, sliced
½ bell pepper, sliced
¼ lb uncooked large shrimp, peeled and deveined
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground cumin
2 tablespoons butter
2 burrito size tortillas
1 ½ cups Monterey jack cheese

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

QUICK SHRIMP QUESADILLAS



Quick Shrimp Quesadillas image

A delicious quick recipe for shrimp quesadillas. Serve with sour cream, guacamole, and salsa.

Provided by Jules921

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 5

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 cup chopped red bell pepper
½ cup sliced scallions
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 pound uncooked medium shrimp - peeled, deveined, and cut in half
2 cups shredded Monterey Jack cheese
5 (10 inch) flour tortillas

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

OPEN-FACE CHILE-CHEESE QUESADILLAS



Open-Face Chile-Cheese Quesadillas image

Bake Old El Paso® flour tortillas topped with bell pepper-olive mixture to give you cheesy chile quesadillas - Mexican dinner that's ready in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 8

5 Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
Olive oil
2 cups shredded pepper Jack or Monterey Jack cheese (8 oz)
1/2 cup roasted red bell peppers (from 7-oz jar), drained, finely chopped
1/2 cup pitted ripe olives, drained, chopped
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1 teaspoon adobo sauce (from can of chipotle chiles)
1/4 cup finely chopped fresh cilantro

Steps:

  • Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
  • Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.

Nutrition Facts : Calories 390, Carbohydrate 27 g, Fat 3 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1102 mg

SHRIMP QUESADILLAS



Shrimp Quesadillas image

This is a quick and easy dinner - use pre-cooked shrimp to make it even faster. This makes 4 servings, each is 5 ww points!

Provided by MA HIKER

Categories     Mexican

Time 36m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb large shrimp, pre-cooked, peeled, and deveined
1/4 teaspoon salt
1 small onion, thinly sliced
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 lb fresh white mushroom, sliced
1 cup fresh spinach leaves, chopped
1 tablespoon fresh cilantro, chopped
4 (8 inch) flour tortillas (fat free)
1 cup monterey jack cheese (reduced fat)

Steps:

  • Remove the tails from the shrimp.
  • Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
  • Remove from the heat, add the shrimp and cilantro.
  • Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
  • Repeat with the remaining ingredients, making 4 quesdillas.
  • Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
  • Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
  • Transfer quesadillas to a plate and keep warm.
  • Repeat with remaining two quesadillas.

Nutrition Facts : Calories 394.2, Fat 14.7, SaturatedFat 6.8, Cholesterol 154.8, Sodium 789.1, Carbohydrate 34, Fiber 2.8, Sugar 3, Protein 31.1

SHRIMP QUESADILLAS



Shrimp Quesadillas image

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

8 flour tortillas (8 to 10 inches in diameter)
2 cups shredded Monterey Jack cheese with jalapeño peppers (8 ounces)
1 large tomato, chopped (1 cup)
1/2 cup real bacon pieces (from 2-ounce jar)
1 package (4 ounces) frozen cooked salad shrimp, rinsed and thawed

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

BAKED SHRIMP QUESADILLAS



Baked Shrimp Quesadillas image

Make and share this Baked Shrimp Quesadillas recipe from Food.com.

Provided by luvmybge

Categories     Lunch/Snacks

Time 25m

Yield 32 Appetizers, 16 serving(s)

Number Of Ingredients 11

4 tablespoons butter, melted
1/4 cup vegetable oil
1 small onion, chopped
4 jalapeno peppers, chopped
2 cloves garlic, minced
1 lb shrimp, chopped (I used whole frozen salad shrimp, cooked, and just let them defrost naturally in the refrigerator)
3/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt
16 regular size flour tortillas
2 cups monterey jack cheese, shredded

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 FRIED RICE QUESADILLAS



Shrimp Fried Rice Quesadillas image

Easy to make and always a treat, these fun quesadillas are bursting with flavor. The pepper Jack cheese gives them a nice kick. Feel free to add leftover fried rice.-Artland Campbell, Hyannis, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1/4 pound uncooked shrimp (41-50 per pound), peeled and deveined
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
3 tablespoons butter, divided
1 large egg, beaten
1/3 cup cooked long grain rice
1 tablespoon reduced-sodium soy sauce
2 flour tortillas (8 inches)
2 slices pepper jack cheese (3/4 ounce each)

Steps:

  • In a small skillet, saute the shrimp, onion and peppers in 1 tablespoon butter until shrimp turn pink; remove and keep warm., In a small bowl, whisk the egg. In the same skillet, heat 1 tablespoon butter until hot. Add egg; cook and stir over medium heat until egg is completely set. Stir in the rice, soy sauce and shrimp mixture., Spread remaining butter over 1 side of each tortilla. Place tortillas butter side down, on a griddle. Place a slice of cheese on each tortilla. Sprinkle shrimp mixture over half of each tortilla. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Cut into wedges.

Nutrition Facts : Calories 511 calories, Fat 30g fat (16g saturated fat), Cholesterol 242mg cholesterol, Sodium 903mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

SUPER QUICK SHRIMP & GREEN CHILI QUESADILLAS



Super Quick Shrimp & Green Chili Quesadillas image

If I am really short on time, I head to the grocery store for prepared guacamole. Swap in shredded rotisserie chicken for shrimp for another fun option. -Angie Ressa, Cheney, Washington

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings (1/2 cup guacamole).

Number Of Ingredients 8

1-3/4 cups shredded cheddar cheese
1 cup peeled and deveined cooked small shrimp
1 can (4 ounces) chopped green chilies, drained
2 green onions, thinly sliced
8 flour tortillas (8 inches)
1 medium ripe avocado, peeled and pitted
2 tablespoons salsa
1/4 teaspoon garlic salt

Steps:

  • In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted., Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.

Nutrition Facts : Calories 676 calories, Fat 30g fat (12g saturated fat), Cholesterol 178mg cholesterol, Sodium 1186mg sodium, Carbohydrate 62g carbohydrate (1g sugars, Fiber 6g fiber), Protein 38g protein.

SHRIMP AND TOMATILLO QUESADILLAS



Shrimp and Tomatillo Quesadillas image

Categories     Cheese     Herb     Vegetable     Appetizer     Broil     Shrimp     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

2 red bell peppers
1 pound uncooked medium shrimp, peeled, deveined
1 tablespoon vegetable oil
Vegetable oil
6 9- to 10-inch-diameter flour tortillas
3/4 cup chopped fresh cilantro
2 cups (packed) grated Monterey Jack cheese with jalapeños (about 8 ounces)
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
6 medium tomatillos , husked, thinly sliced

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Remove from heat. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch-thick strips. Set aside.
  • Preheat broiler. Toss shrimp with 1 tablespoon oil. Place on baking sheet. Broil shrimp until just opaque in center, about 2 minutes. Cut shrimp lengthwise in half. Transfer to bowl.
  • Preheat oven to 400°F. Brush 2 baking sheets with oil. Place 2 tortillas on 1 prepared baking sheet. Place 1 tortilla on second prepared 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.

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Combine 1.5 ounces grated low fat smoked mozzarella cheese, 3 ounces diced cooked shrimp (or smoked chicken), ½ teaspoon ground cumin, ¼ cup diced red onion, 1 deseeded and chopped plum tomato, and 1 diced jalapeno (optional). Mix together. Spread mixture on two 8-inch whole-wheat tortillas. Heat open faced in a hot nonstick frying pan until ...
From drjohnlapuma.com


BANG BANG SHRIMP QUESADILLAS - DOMESTIC SUPERHERO
2019-01-17 To make quesadillas: Take one tortilla, add a few TBS of cheese, about ⅓ cup shrimp, ½ cup slaw, 1 TBS green onions, some sauce (not too much), more cheese, and then the top tortilla. Gently heat a large skillet over medium heat. Spray with nonstick spray or …
From domesticsuperhero.com


QUESADILLAS WITH SPICY SHRIMP AND FLANK STEAK - WILLIAMS SONOMA
2019-04-03 Place the shrimp in a bowl, add the remaining 1 Tbs. chipotle rub and 1/2 Tbs. of the olive oil and stir to coat. Let stand at room temperature for 30 minutes. Prepare a medium-hot fire in a grill. Place the steak on the grill and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
From williams-sonoma.com


OPEN-FACE FOUR-CHEESE QUESADILLAS RECIPE | FOOD & WINE
Preheat a cast-iron griddle or large, heavy skillet. Brush the tortillas with olive oil. Toast the tortillas on the hot griddle, turning once, until browned in spots and crisp, 4 minutes. Step 4 ...
From foodandwine.com


SHRIMP QUESADILLAS - LIFE CURRENTS - SEAFOOD SNACK
2020-08-24 Heat oil in a large skillet or pan. Add the chopped onion to the pan. Cook for 1 minute or until tender. Add the seasoned shrimp, and cook for another 1-2 minutes or until shrimp begins to turn pink. Transfer the shrimp & onion …
From lifecurrentsblog.com


SHRIMP QUESADILLAS YOUR FAMILY WILL LOVE - 5 DINNERS IN 1 HOUR
Scoop mixture evenly onto flour tortillas. Top with another tortilla. Brush with canola oil. Bake on large baking sheet sprayed with non stick spray in oven …
From 5dinners1hour.com


QUESADILLAS WITH SHRIMP AND BACON - BROWN SUGAR FOOD BLOG
2016-02-05 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.
From bsugarmama.com


GRILLED SHRIMP QUESADILLAS RECIPE - MOM ON TIMEOUT
2012-08-07 Keep the shrimp facing all the same direction and with a little space in between. 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.
From momontimeout.com


SHRIMP QUESADILLA RECIPE - COOKIST.COM
Return the pan to the heat and grease with cooking spray. Add tortilla in the pan and sprinkle cheese on the one side. Step 7. Step 7. Add about 5-6 shrimp and more cheese. Fold tortilla in half. Step 8. Step 8. Add the shrimp and taco seasoning, cook for 1-2 minutes.
From cookist.com


THE EASIEST SHRIMP QUESADILLAS YOU'LL EVER MAKE COOKING …
Ingredients:1 lb Shrimp (size 13/15)kosher saltgarlic powderonion powderground cuminpaprikacayenne pepperOther:pepper jack cheeseAmerican cheeseonionsred pep...
From youtube.com


EASY CHIPOTLE SHRIMP QUESADILLAS RECIPE - BE GREEDY EATS
2021-04-26 Clean your skillet and place it back on the heat. Heat on medium-high heat. Spray the pan with non-stick spray or add 1 - 2 tbsp of cooking oil. Step 6: Assemble the Quesadillas. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Add ⅓ - ½ cup of the shrimp mixture on top of the cheese.
From begreedyeats.com


OPEN-FACED ENCHILADA VEGGIE QUESADILLAS - TWO PEAS & THEIR POD
2013-03-25 Good thing you don’t have to choose because you can have the best of both worlds. These crisp quesadillas are covered with enchilada sauce, topped with veggies, and smothered in cheese. Garnish with fresh cilantro, sour cream (or Greek yogurt) and you have a delicious and healthy meal in minutes.
From twopeasandtheirpod.com


BEST OLD BAY SHRIMP QUESADILLAS RECIPE - DELISH.COM
2016-09-22 Preheat oven to 400° and prepare two rimmed sheet pans with parchment paper. Place two tortillas on each sheet pan. In a medium bowl, combine 2 cups Monterey Jack and spinach, then set aside.
From delish.com


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