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Mexican Shrimp Quesadilla

Mexican Shrimp Quesadilla Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp kosher salt
  • 1 tbsp vegetable oil
  • 1 small red bell pepper, sliced thin
  • 1 small yellow onion, sliced thin
  • 1 jalapeño, seeds removed and minced
  • 2 cups shredded Mexican blend cheese
  • 4 large flour tortillas
  • Sour cream and salsa, for serving

Method
 

  1. Toss the shrimp with chili powder, cumin, garlic powder, and salt. Heat the oil in a large skillet over medium-high heat. Sear the shrimp for about 2 minutes per side until pink, then set aside.
  2. Reduce heat to medium. Sauté the bell pepper, onion, and jalapeño in the same skillet until softened, about 4 minutes.
  3. Distribute the cheese (about ½ cup each) over half of each tortilla. Top with the pepper mix and shrimp, then fold the tortillas.
  4. Wipe the skillet and return to medium heat. Cook each quesadilla in the dry pan for about 3 minutes per side until golden and crisp. Slice and serve.

Notes

For the crispest results, don’t add oil to the pan when toasting the tortillas, and let the quesadillas rest a minute before slicing so the cheese sets a bit.