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Shrimp Fried Rice Quesadillas Recipe

Shrimp Fried Rice Quesadillas Recipe

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. YIELD: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)


  • 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.

Nutritional Facts

1 each: 511 calories, 30g fat (16g saturated fat), 242mg cholesterol, 903mg sodium, 37g carbohydrate (1g sugars, 1g fiber), 24g protein

Reviews for Shrimp Fried Rice Quesadillas

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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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Wine Pairings

Light-Bodied White Wine

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