Shrimp Quesadilla
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 2 tablespoons butter for cooking
- Fresh cilantro chopped (optional)
- Sour cream salsa, and guacamole for serving
Instructions
Season Shrimp:
- In a bowl, toss shrimp with olive oil, garlic powder, chili powder, cumin, paprika, salt, and pepper until evenly coated.
Cook Shrimp:
- Heat a skillet over medium heat. Cook the shrimp for 2-3 minutes per side until pink and fully cooked. Remove shrimp from the skillet and set aside.
Sauté Vegetables:
- In the same skillet, sauté diced red bell peppers and red onions until tender, about 3-4 minutes.
Assemble Quesadilla:
- Lay a tortilla flat. Add a layer of shredded cheese, cooked shrimp, sautéed vegetables, and more cheese. Top with another tortilla.
Cook Quesadilla:
- Melt butter in a skillet over medium heat. Cook the quesadilla for 2-3 minutes on each side, until the tortilla is golden and the cheese is melted.
Serve:
- Slice the quesadilla into wedges and serve with sour cream, salsa, and guacamole. Garnish with fresh cilantro if desired.
Notes
- Cheese Options: Use Monterey Jack, cheddar, or a blend of both for a creamy, melty filling.
- Optional Add Ins: Add corn, black beans, or jalapeños for extra flavor.
- Leftovers: Store leftover quesadillas in the refrigerator for up to 2 days. Reheat in a skillet to keep them crispy.
