Quick Shrimp Quesadillas Recipes

SHRIMP QUESADILLAS

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.

QUESADILLAS WITH SHRIMP AND PEPPERS

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
• Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
• In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
• Serve with sour cream, cilantro and lime wedges

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.

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.

OPEN-FACED SHRIMP QUESADILLAS

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.

SHRIMP QUESADILLAS

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.

SHRIMP QUESADILLAS

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.

SUPER QUICK SHRIMP & GREEN CHILI QUESADILLAS

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.

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.