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Shrimp Quesadillas Recipe

Shrimp Quesadillas Recipe

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

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

  • 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.

Reviews for Shrimp Quesadillas

Sort By :
MY REVIEW
Valentin5CL6
Reviewed May. 16, 2012

"Made this last week. Family loved it!"

MY REVIEW
justmbeth
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
Reviewed Sep. 26, 2011

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

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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.