Shrimp Fried Rice Quesadillas Recipe
Shrimp Fried Rice Quesadillas Recipe photo by Taste of Home

Shrimp Fried Rice Quesadillas Recipe

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Easy to make and always a treat, these fun quesadillas are bursting with flavor. The pepper Jack cheese gives them a nice kick. Feel free to add leftover fried rice.—Artland Campbell, Hyannis, Massachusetts
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1/4 pound uncooked small shrimp, peeled and deveined
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped green pepper
  • 3 tablespoons butter, divided
  • 1 egg, beaten
  • 1/3 cup cooked long grain rice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 slices pepper Jack cheese (3/4 ounce each)
  • 2 flour tortillas (8 inches)

Nutritional Facts

1 serving equals 511 calories, 30 g fat (16 g saturated fat), 242 mg cholesterol, 903 mg sodium, 37 g carbohydrate, 1 g fiber, 24 g protein.


  1. In a small skillet, saute the shrimp, onion and peppers in 1 tablespoon butter until shrimp turn pink; remove and keep warm.
  2. In a small bowl, whisk the egg. In the same skillet, heat 1 tablespoon butter until hot. Add egg; cook and stir over medium heat until egg is completely set. Stir in the rice, soy sauce and shrimp mixture.
  3. Spread remaining butter over one side of each tortilla. Place tortillas butter side down, on a griddle. Place a slice of cheese on each tortilla. Sprinkle shrimp mixture over half of each tortilla. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Yield: 2 servings.
Originally published as Shrimp Fried Rice Quesadillas in Country Woman December/January 2012, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 29, 2013

"Sooo good! We didn't have shrimp, but I used lump crab and added 1/2 tsp seafood seasoning. Worked great. Will try it with shrimp next time around."

Reviewed Jun. 13, 2013

"These were so delicious! I didn't have a green pepper at home, so I used a yellow and red. I also added a little Creole seasoning to the mix and they turned out perfect. I can't wait to make them again."

Reviewed Nov. 21, 2011

"Very quick and very tasty too! Tricia C."

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