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Shrimp Quesadillas

Shrimp Quesadillas

Krysta
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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dishes
Cuisine Mexican
Servings 6
Calories 753 kcal

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.