Seafood Quesadillas Recipe 435

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SEAFOOD QUESADILLAS RECIPE - (4.3/5)



Seafood Quesadillas Recipe - (4.3/5) image

Provided by inspiredbites

Number Of Ingredients 8

1 cup onion, chopped
10 twists of the pepper mill
Salt to taste
A couple of shakes of red pepper flakes
A good handful of fresh cilantro, chopped
2 tablespoons lemon or lime juice
10 ounces fake crab meat, chopped
Cheddar and Monterrey Jack cheese

Steps:

  • Sautee the onions, salt, pepper, and red pepper flakes. Add them to a bowl with the seafood, citrus, and cilantro. Mix to combine. Heat up a pan. When it's good and hot, coat it with spray oil (I used olive oil spray), and place the cheese-covered tortilla on the bottom. Top it with the seafood mixture. Then add more cheese on top and another tortilla. Spray the oil on the top of the tortilla. When the bottom tortilla is golden brown, flip over and brown the other side. Place on a cutting board and cut your quesadilla into triangles. I do a cut across the middle, and then two across the diagonal, making 6 triangles. I bet these quesadillas would be awesome with a mango salsa. But I just ate them plain. This recipe makes 4-6 quesadillas (depending on how much seafood you use).

SHRIMP QUESADILLA



Shrimp Quesadilla image

Provided by Food Network

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ounces pepper jack cheese
Six 16-20 count unpeeled shrimp, deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
2 large flour tortillas
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh cilantro leaves

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



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

BEAN QUESADILLAS



Bean Quesadillas image

Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you'd like. Serve with sour cream and rice.

Provided by jjenkraynakorriss

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 12

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
½ (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
¼ cup vegetable oil

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
  • Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
  • Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 69.7 g, Cholesterol 9.9 mg, Fat 18.3 g, Fiber 6.4 g, Protein 14.7 g, SaturatedFat 5 g, Sodium 912.6 mg, Sugar 4 g

SEAFOOD MEDLEY QUESADILLAS



Seafood Medley Quesadillas image

Make and share this Seafood Medley Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 34m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb assorted shelled raw seafood (such as crab, shrimp, and scallops)
2 tablespoons butter
6 ounces Fontina cheese, grated
2 ounces gruyere cheese, grated
2 teaspoons Old Bay Seasoning
8 (10 inch) flour tortillas (white, wheat)
1 cup diced fresh parsley

Steps:

  • Saute seafood in butter in a skillet over med-high heat until opaque and cooked through.
  • Toss cheeses and seasoning together in a bowl.
  • Lay 4 tortillas on the counter and spread about 1/3 cup cheese over each.
  • Sprinkle about 1/2 cup seafood and a little parsley over cheese.
  • Sprinkle another 1/3 cup cheese over top.
  • Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.
  • Place one of the remaining tortillas on top.
  • Press down with a wide spatula to remove any air pockets.
  • Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.
  • Turn over, cover, and cook 1-2 minutes more, or until lightly browned.
  • Repeat this process for remaining quesadillas.
  • Cut into wedges and serve immediately.

Nutrition Facts : Calories 358.7, Fat 17.3, SaturatedFat 8.6, Cholesterol 40.1, Sodium 669, Carbohydrate 36.8, Fiber 2.4, Sugar 1.8, Protein 13.6

BEEF QUESADILLAS



Beef Quesadillas image

Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try serving these quesadillas with your favorite taco toppings, such as sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce and sliced olives.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound ground beef
1/2 cup refried beans
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoons butter, melted
1-1/3 cups shredded Mexican cheese blend
Paprika

Steps:

  • In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.

Nutrition Facts : Calories 488 calories, Fat 27g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 960mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein.

BEEF QUESADILLAS



Beef Quesadillas image

Make and share this Beef Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 cup refried beans
1 (4 ounce) can chopped green chilies, drained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 -2 teaspoon chili powder
1/2 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoons butter or 2 tablespoons margarine, melted
1 1/3 cups shredded taco cheese
paprika

Steps:

  • In a skillet, cook the beef over medium heat until no longer pink; drain.
  • Stir in the beans, chilies, oregano, cumin, chili powder and salt.
  • Cook over medium-low heat for 3-4 minutes or until heated through.
  • Brush one side of each tortilla with butter.
  • Spoon 1/2 cup of the meat mixture over half of the unbuttered side.
  • Sprinkle with 1/3 cup cheese; fold in half.
  • Place on a lightly greased baking sheet.
  • Sprinkle with paprika.
  • Bake at 475 degrees for 10 minutes or until crisp and golden browned.
  • Cut into wedges.

Nutrition Facts : Calories 432.8, Fat 25.7, SaturatedFat 11.1, Cholesterol 94.9, Sodium 700.4, Carbohydrate 23.6, Fiber 3.3, Sugar 2.2, Protein 26.1

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