Shrimp Quesadilla Melty Cheese (Print Version)
Sautéed shrimp, peppers, onions, and cheese folded in a crisp tortilla for a cheesy handheld favorite.
# Ingredients:
→ Quesadilla Filling
01 -
2 tablespoons neutral-flavored oil (such as avocado oil, refined coconut oil, or canola oil)
02 -
1 small onion, diced (approximately 150 grams)
03 -
1 medium bell pepper, chopped (approximately 150 grams)
04 -
1 tablespoon taco seasoning
05 -
Fine sea salt, to taste
06 -
450 grams raw medium shrimp, peeled and deveined
07 -
1–2 tablespoons fresh lime juice (from approximately 1 medium lime)
→ Assembly
08 -
4 tablespoons unsalted butter, plus extra as needed
09 -
6 flour tortillas (25 cm diameter each)
10 -
340 grams shredded cheese (quesadilla cheese, Monterey Jack, or a Mexican blend), divided
→ Suggested Garnishes (Optional)
11 -
Fresh coriander leaves
12 -
Sour cream
13 -
Pico de gallo
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add neutral oil and swirl to coat. When the oil is shimmering, add diced onion and chopped bell pepper. Sauté for 5 to 6 minutes, stirring occasionally, until onions are translucent and peppers have softened with slight caramelization.
02 -
Reduce heat to medium. Stir in taco seasoning to coat the vegetables. Add shrimp and cook for 3 to 5 minutes, stirring occasionally, until shrimp are opaque and just cooked through.
03 -
Remove skillet from heat. Drizzle fresh lime juice evenly over the shrimp and vegetables. Stir gently and set filling aside.
04 -
Heat a separate skillet over medium heat. Add ½ tablespoon butter and swirl to coat the surface. Place one tortilla flat in the skillet. Spoon approximately 80 grams of shrimp mixture onto one half of the tortilla and top with 55 grams of shredded cheese.
05 -
Fold the other half of the tortilla over the filling to create a half-moon shape. Press gently with a spatula. Cook for about 90 seconds until the bottom is golden. Carefully flip the quesadilla and cook an additional 1 to 2 minutes until the second side is browned and the cheese is melted. Season with salt to taste, then transfer to a serving plate.
06 -
Repeat the filling and cooking process with the remaining tortillas, shrimp, and cheese. Serve warm with fresh coriander, sour cream, and pico de gallo as desired.
# Notes:
01 -
Allow the onions and peppers to develop colour by avoiding constant stirring; this results in deeply flavoured vegetables reminiscent of fajita-style browning.