Shrimp Quesadillas Recipe

5 3 5
Shrimp Quesadillas Recipe
Shrimp Quesadillas Recipe photo by Taste of Home
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Shrimp Quesadillas Recipe

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5 3 5
Publisher Photo
For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (28 ounces) diced tomatoes, drained
  • 1/2 cup chopped green onions
  • 1 can (4 ounces) chopped green chilies
  • 3 jalapeno peppers, seeded and chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • QUESADILLAS:
  • 1-1/3 cups shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 cup chopped seeded tomato
  • 3 tablespoons sliced green onions
  • 1 package (8 ounces) frozen cooked salad shrimp, thawed
  • 4 flour tortillas (10 inches)
  • 1 tablespoon butter

Directions

For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside.
Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over.
In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa. Yield: 2-4 servings (2-1/2 cups salsa).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Quesadillas in Taste of Home August/September 2004, p46

  • 1 can (28 ounces) diced tomatoes, drained
  • 1/2 cup chopped green onions
  • 1 can (4 ounces) chopped green chilies
  • 3 jalapeno peppers, seeded and chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • QUESADILLAS:
  • 1-1/3 cups shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 cup chopped seeded tomato
  • 3 tablespoons sliced green onions
  • 1 package (8 ounces) frozen cooked salad shrimp, thawed
  • 4 flour tortillas (10 inches)
  • 1 tablespoon butter
  1. For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside.
  2. Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over.
  3. In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa. Yield: 2-4 servings (2-1/2 cups salsa).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Quesadillas in Taste of Home August/September 2004, p46

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Reviews forShrimp Quesadillas

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Valentin5CL6 User ID: 4100884 56004
Reviewed May. 16, 2012

"Made this last week. Family loved it!"

MY REVIEW
justmbeth User ID: 1196484 86584
Reviewed Jan. 2, 2012

"Love the salsa that goes with this. Next time I'll chop larger shrimp rather than using salad shrimp."

MY REVIEW
jessi_handy User ID: 5195980 149275
Reviewed Sep. 26, 2011

"This was absolutely wonderful! My family has decided this will be a weekly meal!"

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