CHICKEN AND SHRIMP QUESADILLA RECIPE RECIPES

SHRIMP QUESADILLAS RECIPE | ALLRECIPES

Shrimp Quesadillas Recipe | Allrecipes image

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Provided by DanaV

Categories World Cuisine Latin American Mexican

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 quesadillas

Number Of Ingredients 13

Ingredients

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, CarbohydrateContent 67.8 g, CholesterolContent 179.7 mg, FatContent 36.9 g, FiberContent 5.2 g, ProteinContent 37.9 g, SaturatedFatContent 18.3 g, SodiumContent 1788.4 mg, SugarContent 4.6 g

SHRIMP QUESADILLAS RECIPE: HOW TO MAKE IT

Shrimp Quesadillas Recipe: How to Make It image

For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings (2-1/2 cups salsa).

Number Of Ingredients 17

Ingredients

1 can (28 ounces) diced tomatoes, drained
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
3 jalapeno peppers, seeded and chopped
1 garlic clove, minced
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
QUESADILLAS:
1-1/3 cups shredded Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped seeded tomato
3 tablespoons sliced green onions
1 package (8 ounces) frozen cooked salad shrimp, thawed
4 flour tortillas (10 inches)
1 tablespoon butter

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.

Nutrition Facts : Calories 526 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 161mg cholesterol, SodiumContent 2451mg sodium, CarbohydrateContent 53g carbohydrate (10g sugars, FiberContent 8g fiber), ProteinContent 30g protein.

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SHRIMP QUESADILLAS RECIPE: HOW TO MAKE IT

For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.
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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.

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