Tequila Shrimp Quesadillas w/ Fresh Peach Pico de Gallo Recipe

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Tequila Shrimp Quesadillas w/ Fresh Peach Pico de Gallo Recipe

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We love to grill and created this recipe to feed the masses as we prepared the main dish. The great thing is... this can also BE the main dish!
MAKES:
4 servings
TOTAL TIME:
Prep: 60 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 60 min. Cook: 30 min.

Ingredients

  • 1 cup tequila
  • 8 raw jumbo shrimp, peeled & deveined
  • 2 large tortillas of your choice (low card or regular, flour or corn)
  • 1/2 sliced onion
  • 1 sliced jalapeno
  • 1/2 sliced red bell pepper
  • 1/2 sliced green bell pepper
  • 4 tablespoons reduced fat Mexican blend cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp. minced garlic
  • salt & pepper to taste
  • 1 tbsp. olive oil
  • Peach Pico de Gallo:
  • 1 diced peach
  • 1 diced jalapeno
  • 1/2 diced red onion
  • 1 diced tomato
  • 1 tbsp. tequila
  • 3 tbsp. lime juice
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. minced garlic
  • 1 tsp. fresh cilantro

Directions

Mix tequila and cilantro
Marinate the shrimp in the tequila mixture no less than one hour
Drain the shrimp, but allow the cilantro to remain on the shrimp as much as possible.
Dice shrimp.
Add olive oil to a large skillet, add minced garlic and saute the onions and peppers.
When the peppers are crips tender, add shrimp and saute until pink, about 3-5 minutes.
Add salt and pepper to taste.
Remove from heat and divide mixture between two tortillas
Top with cheese
Top with remaining tortillas
Grill for about 2-3 minutes flipping once for grill marks, then 5 - 7 minutes in indirect heat until cheese melts.
Cut into wedges and serve with peach pico de gallo
To prepare pico de gallo:
Blend all ingredients well and chill until ready to serve. Yield: serves 4
Notes: This recipe can also be baked in the oven at 400 if you do not wish to grill. I prefer grilling as it adds flavor.

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  • 1 cup tequila
  • 8 raw jumbo shrimp, peeled & deveined
  • 2 large tortillas of your choice (low card or regular, flour or corn)
  • 1/2 sliced onion
  • 1 sliced jalapeno
  • 1/2 sliced red bell pepper
  • 1/2 sliced green bell pepper
  • 4 tablespoons reduced fat Mexican blend cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp. minced garlic
  • salt & pepper to taste
  • 1 tbsp. olive oil
  • Peach Pico de Gallo:
  • 1 diced peach
  • 1 diced jalapeno
  • 1/2 diced red onion
  • 1 diced tomato
  • 1 tbsp. tequila
  • 3 tbsp. lime juice
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. minced garlic
  • 1 tsp. fresh cilantro
  1. Mix tequila and cilantro
  2. Marinate the shrimp in the tequila mixture no less than one hour
  3. Drain the shrimp, but allow the cilantro to remain on the shrimp as much as possible.
  4. Dice shrimp.
  5. Add olive oil to a large skillet, add minced garlic and saute the onions and peppers.
  6. When the peppers are crips tender, add shrimp and saute until pink, about 3-5 minutes.
  7. Add salt and pepper to taste.
  8. Remove from heat and divide mixture between two tortillas
  9. Top with cheese
  10. Top with remaining tortillas
  11. Grill for about 2-3 minutes flipping once for grill marks, then 5 - 7 minutes in indirect heat until cheese melts.
  12. Cut into wedges and serve with peach pico de gallo
  13. To prepare pico de gallo:
  14. Blend all ingredients well and chill until ready to serve. Yield: serves 4
Notes: This recipe can also be baked in the oven at 400 if you do not wish to grill. I prefer grilling as it adds flavor.

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