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
LOBSTER QUESADILLAS
Provided by Food Network
Categories main-dish
Time 15m
Yield 10 quesadillas
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
- Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
- In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.
QUESADILLAS WITH SHRIMP AND PEPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
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
CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
- Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
- Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.
SHRIMP, POBLANO QUESADILLAS
Make and share this Shrimp, Poblano Quesadillas recipe from Food.com.
Provided by adopt a greyhound
Categories < 60 Mins
Time 35m
Yield 2 quesadillas, 2 serving(s)
Number Of Ingredients 14
Steps:
- Remove seeds from the roasted peppers.
- Heat oil in a large skillet over med. high heat. Add shrimp and salt.
- Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
- Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
- Add flour and cayenne, cook 1 minute.
- Whisk in half and half, then milk and cook 2 minutes.
- Remove from heat add half of the cheese and stir to melt.
- Divide into half.
- Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
- Heat a flat griddle.
- On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
- Place a layer of roasted pablanos over the cheese mixture.
- Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
- Fold over the blank half of the tortilla over the stuffing.
- Place onto heated, oiled griddle for 3-4 minutes until crisp.
- Turn over and another 3-4 minutes on the other side.
- Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.
Nutrition Facts : Calories 496.3, Fat 24, SaturatedFat 9.6, Cholesterol 264.4, Sodium 942, Carbohydrate 34.3, Fiber 5.1, Sugar 1.6, Protein 37.1
LOBSTER QUESADILLAS
Make and share this Lobster Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 53m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the first 6 ingredients.
- Add the green onions and next 5 ingredients; stir to mix.
- Fold in the sour cream and 1 cup of the shredded cheese.
- Butter on side of each tortilla.
- Turn the tortilla butter side down and sprinkle tortillas evenly with 1 1/2 cup cheddar cheese.
- Spread about 1/2 cup lobster filling over the lower half of each tortilla.
- Sprinkle tortillas with the remaining 1 1/2 cup shredded cheese.
- Fold the top half of the tortillas down over the filling.
- Place tortillas on a parchment- or foil-lined baking sheet.
- Bake at 450 degrees for 8 minutes or until golden brown.
- Remove quesadillas from oven and cut each in half.
- Serve hot.
Nutrition Facts : Calories 469.1, Fat 22.9, SaturatedFat 12.2, Cholesterol 80.4, Sodium 898.1, Carbohydrate 42.6, Fiber 3.3, Sugar 2.5, Protein 23.4
SHRIMP & CRAB QUESADILLA
Make and share this Shrimp & Crab Quesadilla recipe from Food.com.
Provided by Small Town Cook
Categories Cheese
Time 30m
Yield 4 quesadillas, 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl combine shrimp, crab, corn, salsa, sour cream and peppers.
- Combine cheeses together.
- Top 4 tortillas with 3/4 cups of cheese.
- Top cheese with mixture.
- Top with remaining 4 tortillas.
- Heat nonstick skillet over medium heat.
- Place a quesadilla in skillet and cook until browned, 3 - 4 minutes.
- Flip and cook 3 minutes more or until cheese is melted.
- Cut into 6 wedges.
Nutrition Facts : Calories 628.2, Fat 28.6, SaturatedFat 14.6, Cholesterol 163.2, Sodium 1534.7, Carbohydrate 53.9, Fiber 3.7, Sugar 3.8, Protein 37.9
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
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