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Shrimp Fried Rice Quesadillas

 Shrimp Fried Rice Quesadillas
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
2 ServingsPrep/Total Time: 25 min.


  • 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)


  • In a small skillet, saute the shrimp, onion and peppers in 1
  • tablespoon butter until shrimp turn pink; remove and keep warm.
  • 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.
  • 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.

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Shrimp Fried Rice Quesadillas (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.