Description
Crispy shrimp quesadillas filled with sautéed bell peppers, onions, melted cheese, and seasoned shrimp, perfect for a quick and flavorful meal.
Ingredients
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cups shredded Monterey Jack or mozzarella cheese
- 4 large flour tortillas
- 1 tbsp butter or oil for cooking tortillas
- Optional: lime wedges, sour cream, salsa
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, salt, and pepper.
- Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, add the sliced peppers and onions. Sauté for 4–5 minutes until softened and lightly caramelized.
- Chop the cooked shrimp into bite-sized pieces and mix with the peppers and onions.
- Heat a clean skillet or griddle over medium heat and lightly grease with butter or oil.
- Place one tortilla in the skillet, sprinkle cheese on one half, add the shrimp and vegetable mixture, then top with more cheese.
- Fold the tortilla in half and cook for 2–3 minutes per side until golden brown and the cheese is melted.
- Repeat with remaining tortillas. Slice and serve warm with optional toppings.
Notes
- You can substitute shrimp with chicken or vegetables if desired.
- Use corn tortillas for a slightly different texture.
- Add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Mexican-Inspired