Back to Shrimp Quesadillas

Print Options


Card Sizes

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


  • 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


  • 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.

Wine Pairings

Light-Bodied White Wine

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