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Shrimp Quesadilla with Melty Cheese

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These shrimp quesadillas are filled with juicy shrimp, sautéed veggies, taco seasoning, fresh lime, and plenty of melty cheese, all toasted in flour tortillas until crisp. A quick and delicious meal perfect for weeknights.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 quesadillas (serves 3 to 4)
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Halal

Ingredients

  • 2 tablespoons neutral-flavored oil (such as avocado or canola oil)
  • 1 small onion, diced (about 1 cup)
  • 1 medium bell pepper, chopped (about 1 cup)
  • 1 tablespoon taco seasoning
  • Salt, to taste
  • 1 pound raw medium shrimp, peeled and deveined
  • 1 to 2 tablespoons fresh lime juice
  • 4 tablespoons butter, plus more if needed
  • 6 flour tortillas (10-inch size)
  • 3 cups shredded cheese (Monterey Jack, quesadilla cheese, or a Mexican-style blend)
  • Optional toppings: Fresh cilantro, Sour cream, Pico de gallo

Instructions

  1. Heat a large skillet over medium-high heat and add the oil. Once hot, add the diced onion and chopped bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until softened and lightly browned.
  2. Reduce heat to medium and add the taco seasoning. Stir to coat the vegetables evenly.
  3. Add the shrimp and cook for 3 to 5 minutes, stirring gently, until opaque and slightly curled. Do not overcook.
  4. Remove from heat, drizzle lime juice over the shrimp mixture, stir, and set aside.
  5. In a second skillet over medium heat, melt about ½ tablespoon of butter. Place one tortilla flat in the skillet.
  6. Spoon about ⅓ cup of the shrimp mixture onto one half of the tortilla and sprinkle about ½ cup of cheese over the top.
  7. Cook for about 1½ minutes until the bottom is lightly golden and the cheese begins to melt. Fold the tortilla over the filling and press gently with a spatula.
  8. Flip and cook the other side for 1 to 2 minutes until crisp and golden. Transfer to a plate.
  9. Repeat with remaining tortillas, butter, filling, and cheese. Serve immediately with desired toppings.

Notes

  • Use thawed and dried frozen shrimp if fresh is not available.
  • To keep quesadillas crispy, avoid overfilling and cook with butter.
  • Use a griddle to cook multiple quesadillas at once.
  • Leftovers can be stored for up to 2 days and reheated in a skillet.

Nutrition

Find it online: https://savorymomskitchen.com/shrimp-quesadilla-with-melty-cheese/