Simply Delicious Shrimp Quesadilla Recipes

EASY SHRIMP QUESADILLA RECIPE

Steps:

• In small bowl, toss shrimp, chipotle chile and lime juice then set aside.
• In a nonstick skillet, heat oil, then add pepper and onion. Cook for 10 minutes or until tender.
• Add shrimp and cook 3 minutes.
• Transfer shrimp mixture to bowl and cover to keep warm.
• Butter one side of each tortilla and place buttered side down on skillet or griddle. Add shrimp mixture, cheese, and cilantro, then add a second tortilla, butter side up.
• Cook quesadilla about 2 minutes or until lightly toasted, then flip and cook 1 to 2 minutes longer or until cheese melts.
• Cut quesadillas into wedges and serve with sour cream and guacamole!

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.

SHRIMP QUESADILLA

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir onion and jalapeno until tender. Add the shrimp, cumin and pepper; cook and stir until shrimp turn pink. Transfer to a small bowl; stir in tomato., Coat the same skillet with cooking spray; add one tortilla. Top with half of cheese, half of shrimp mixture and one tortilla. Cook over medium heat for 2-3 minutes on each side or until lightly browned; remove. Repeat with remaining tortillas, cheese and shrimp mixture, spraying pan as needed. Cut into wedges.

SIMPLY DELICIOUS SHRIMP QUESADILLA

Steps:

• Place shrimp in a bowl.
• Add lime or lemon juice, chiles, green onion, cilantro.
• Sprinkle with salt and pepper.
• Let Marinade for 10-30 minutes.
• Strain out the juice.
• Heat a cast iron or stick-free skillet on medium high.
• Add 1/2 tsp of oil amd spread it around the pan.
• Place 1 tortilla on the skillet.
• Flip it over a few times, 10 seconds between flips so that air pockets form.
• Do this with the second tortilla also. Leave the 2nd tortilla in the pan.
• Sprinkle the tortilla with the grated cheese.
• Distribute the shrimp mixture on top of the cheese.
• Place the other tortilla on top.
• Use 2 spatulas(one on top and one on bottom) to flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt.
• Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.
• Cut like a pie into six pieces.
• Serve with avocado slices and sour cream. Garnish with cilantro.

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.

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.