Shrimp and Melty Cheese Quesadilla (Print version)
Juicy seasoned shrimp, peppers, onions, and stretchy cheese tucked into a crisp buttery tortilla.
# Ingredients:
For the shrimp filling
01 -
1 lb (450 g) raw shrimp, peeled, deveined, tails removed, and chopped
02 -
1 teaspoon chili powder
03 -
1/2 teaspoon ground cumin
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon smoked paprika
06 -
3/4 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
08 -
1 tablespoon olive oil
09 -
1/2 medium yellow onion, diced
10 -
1 medium bell pepper, diced
11 -
1 tablespoon fresh lime juice
12 -
2 tablespoons chopped fresh cilantro
For the quesadillas
13 -
4 large 10-inch flour tortillas
14 -
1 cup (115 g) shredded Monterey Jack cheese
15 -
1 cup (115 g) shredded Oaxaca or mozzarella cheese
16 -
2 tablespoons unsalted butter, divided
17 -
Salsa, guacamole, or sour cream, for serving
# Instructions:
01 -
Pat the shrimp very dry and chop into bite-size pieces. Toss with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper and cook for 5-6 minutes, stirring often, until softened and lightly browned.
03 -
Add the seasoned shrimp to the skillet and cook for 2-3 minutes, just until pink and opaque. Stir in lime juice and cilantro, then transfer the filling to a bowl.
04 -
Wipe out the skillet. Place one tortilla on a board and sprinkle cheese over one half. Add one quarter of the shrimp filling, then add more cheese on top and fold the tortilla closed.
05 -
Melt a little butter in the skillet over medium heat. Cook each folded quesadilla for 2-3 minutes per side, pressing gently, until golden brown and fully melted inside.
06 -
Let the quesadillas rest for 1 minute before slicing into wedges. Serve hot with salsa, guacamole, or sour cream.
# Good to know:
01 -
Use raw shrimp for the best texture and seasoning.
02 -
Cook the filling until the skillet is mostly dry before assembling.
03 -
Serve immediately for the crispest tortilla.