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BBQ Shrimp Quesadillas

 BBQ Shrimp Quesadillas
“My husband loves corn, shrimp and anything with barbecue sauce. One night, when I was low on groceries, ideas and time, I went to the garden and this recipe was born. He loves it!” —Christine Parsons, Bountiful, Utah
4 ServingsPrep: 30 min. + marinating Cook: 5 min.

Ingredients

  • 2 tablespoons lime juice
  • 2 teaspoons olive oil
  • 1-1/2 teaspoons grated lime peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 2 medium ears sweet corn, husks removed
  • 2 medium zucchini, chopped
  • 4 green onions, thinly sliced
  • 2 tablespoons barbecue sauce
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 8 flour tortillas (8 inches)
  • Salsa and additional barbecue sauce

Directions

  • In a large resealable plastic bag, combine the lime juice, oil, lime
  • peel, salt and pepper. Add the shrimp; seal bag and turn to coat.
  • Refrigerate for 15 minutes.
  • Meanwhile, remove corn from cobs. Drain and discard marinade from
  • shrimp. Chop shrimp and set aside. In a large nonstick skillet
  • coated with cooking spray, saute the zucchini, corn and onions until
  • crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp
  • turn pink. Remove from the heat; stir in barbecue sauce.
  • Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over

2 of 2

BBQ Shrimp Quesadillas (continued)

Directions (continued)

  • cheese. Top with remaining tortillas. Cook on a griddle coated with
  • cooking spray over low heat for 1-2 minutes on each side or until
  • cheese is melted. Serve with salsa and additional barbecue sauce.
  • Yield: 4 servings.
Nutritional Facts: 1 quesadilla (calculated without salsa and additional barbecue sauce) equals 648 calories, 26 g fat (12 g saturated fat), 144 mg cholesterol, 1,066 mg sodium, 66 g carbohydrate, 3 g fiber, 38 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.