Easy Cheesy Shrimp Quesadilla
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These cheesy shrimp and vegetable quesadillas are full of zesty Mexican flavor and high-quality protein! This recipe makes for filling quesadillas and is ready in under an hour!
Learn About Our Shrimp!
Shrimp is the perfect alternative to chicken and beef in quesadillas, cooking up quickly with bell peppers and onions, they make a delicious meal, snack or appetizer. Here at Sizzlefish our wild caught shrimp are sourced off the Gulf of Mexico and arrive in vacuum sealed portions. Each portion contains 8 shrimp. They can be conveniently thawed in the refrigerator overnight before using and they’re ready to cook. The shrimp are already peeled, deveined and tail-free making preparation a breeze.
Wild caught gulf shrimp are a great source of brain and hearty healthy omega-3 fatty acids. Shrimp are also a terrific source of quality protein with amino acids that support muscle growth. We love these smaller shrimps for tacos, quesadillas, salads and fried shrimp recipes. You can also use our colossal shrimp, just be sure to remove tails and slice them in half before cooking.
Flavors You Can Expect In The Dish!
Before hitting the pan, shrimp is seasoned in a mix of chipotle powder, cumin, garlic and salt. This adds notes of smoky flavor with spicy heat. Submit chili powder for a milder heat. You can also use 2 teaspoons of your favorite taco seasoning. Sliced onions and bell peppers are sautéed until tender giving the quesadillas depth and texture. You can also add sliced mushrooms and zucchini or yellow squash. Shredded Mexican cheese adds smooth creamy texture and holds the quesadilla together. This melty cheese is a blend of cheddar, Monterey and asadero cheeses. You can also use another creamy cheesy like mozzarella, gruyere or chihuahua cheese.
2 portions (10 oz) Sizzlefish gulf shrimp
1 tbsp olive oil
1/2 cup sliced yellow onion
1 cup sliced bell peppers
1/2 tsp ground cumin
1/4 tsp chipotle powder
1/4 tsp garlic powder
1/2 tsp salt
4 medium flour tortillas
1 cup shredded Mexican cheese
Thaw the Shrimp and prepare your ingredients.
Blot shrimp fry with paper towel and toss in cumin, chipotle powder, garlic and salt in a small bowl. Set aside.
Heat olive oil over medium-high heat in a large nonstick skillet. Add bell peppers and onions. Sauté 5 minutes. Add shrimp and cook 3-4 minutes longer, until cooked through. Turn heat off and transfer to a small bowl and wipe skillet clean.
Grease skillet with more oil. Place a tortilla on skillet and spoon 2 tablespoons cheese and 1/4 of shrimp mixture onto one half of tortilla. Sprinkle with 2 more tablespoons of cheese and fold tortilla. Cook over medium heat for 3 minutes. Flip and cook 3 minutes longer.
Repeat with remaining tortillas. Serve hot with salsa and sour cream garnished with cilantro
Serve your quesadillas alongside salsa and sour cream or guacamole for a restaurant style appetizer or snack that’s sure to be a crowd pleaser!
- Serving Size
- 1 Serving
- per serving
- 55 grams
- 17.5 grams
- 25 grams