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Shrimp Quesadillas

 Shrimp Quesadillas
For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.
2-4 ServingsPrep/Total Time: 30 min.


  • 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
  • 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


  • 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

2 of 2

Shrimp Quesadillas (continued)

Directions (continued)

  • 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).
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