Shrimp Quesadilla with Melty Cheese
A quick and indulgent dish featuring perfectly cooked shrimp, sautéed vegetables, and melty cheese all wrapped in a crispy tortilla.
Ingredients
For the filling
- 2 tablespoons neutral-flavored oil (e.g., avocado oil, refined coconut oil, canola oil)
- 1 small onion, diced (approximately 1 cup)
- 1 medium bell pepper, chopped (approximately 1 cup)
- 1 tablespoon taco seasoning (store-bought or homemade)
- Salt to taste
- 1 pound raw medium shrimp, peeled and deveined
- 1-2 tablespoons fresh lime juice (juice from approximately 1 medium lime)
For assembly
- 4 tablespoons butter, plus more as needed
- 6 10-inch flour tortillas
- 3 cups shredded cheese (quesadilla cheese, Monterey cheese, or Mexican-style cheese blend, divided) divided for filling and topping
Instructions
Preparation
- Start by prepping all your ingredients. Dice the onion, chop the bell pepper, and clean the shrimp if needed.
- In a large skillet over medium-high heat, add 2 tablespoons of neutral oil. When the oil is hot, add the diced onion and chopped bell pepper.
- Stir occasionally, cooking for about 5 to 6 minutes until the onions become translucent and the peppers soften.
- Reduce the heat to medium and stir in 1 tablespoon of taco seasoning and a pinch of salt, making sure to coat the vegetables evenly.
- Incorporate the shrimp into the skillet, cooking for about 3 to 5 minutes until they become opaque and slightly curled.
- Remove from heat and squeeze 1-2 tablespoons of fresh lime juice over the shrimp and vegetable mixture. Stir together and set aside.
Cooking
- In another skillet, heat over medium heat and add ½ tablespoon of butter, swirling to coat the surface.
- Place one flour tortilla flat in the skillet. Spoon approximately ⅓ cup of your shrimp mixture onto one half of the tortilla and top with ½ cup of shredded cheese.
- Cook for about 90 seconds or until the bottom side is lightly browned and the cheese begins to melt. Carefully fold the tortilla over the filling.
- Press down on the folded quesadilla with a spatula, flip it over, and cook for another 1 to 2 minutes until the second side is also lightly browned.
- Sprinkle the quesadilla with salt to taste and transfer to a large plate. Repeat the cooking process with the remaining tortillas, shrimp mixture, and cheese.
- Serve warm with your favorite toppings.
Notes
To keep your quesadillas fresh, store them in an airtight container in the refrigerator. They can last up to 3 days in the fridge or up to 3 months in the freezer. For best reheating, use a skillet to maintain the crispy texture.