This recipe for spicy shrimp quesadillas features a fajita-style shrimp and bell pepper filling seasoned with cumin, chili powder, jalapeño, and lime. Serve warm with cilantro and sour cream.
Shrimp Quesadillas
This recipe for spicy shrimp quesadillas features a fajita-style shrimp and bell pepper filling seasoned with cumin, chili powder, jalapeño, and lime. Serve warm with cilantro and sour cream.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pound uncooked medium shrimp peeled and deveined
- 1 jalapeño pepper seeded and minced
- 1 lime juiced
- 1 teaspoon vegetable oil or as needed
- 6 large flour tortillas
- 3 cups shredded Mexican cheese blend divided
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes. Add salt, cumin, and chili powder; stir to coat vegetables.
- Add shrimp; cook and stir until shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Remove from the heat and stir in minced jalapeño and lime juice.
- Heat another skillet over medium heat and brush with about 1 teaspoon oil. Place one tortilla in the hot skillet; spoon about 1/6 of the shrimp filling and 1/2 cup Mexican cheese blend onto one side of tortilla. Fold tortilla in half. Cook until lightly browned on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, 3 to 5 minutes. Repeat to make remaining quesadillas.