Shrimp Quesadilla Recipe
Savor this delightful Shrimp Quesadilla recipe, loaded with rich, savory tastes – perfect for a light yet fulfilling lunch or dinner option.
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Ingredients
- 1/2 medium red onion
- 1 vine tomato
- 12 ounces raw peeled and deveined shrimp
- kosher salt
- 2 tablespoons finely chopped cilantro
- 4 large high-fiber flour tortillas
- 1 cup Monterey Jack cheese
- olive oil spray
- 1 vine tomato
- 1 small hass avocado
- 1 lime
- 1 tablespoons finely chopped cilantro
- 1 tablespoon red onion
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 2 cloves garlic
- 1 jalapeno
Equipment Needed
- skillet
Instructions
- 1
In a small bowl, mix together the ingredients for the salsa. When you’re ready to use it, pour the mixture into a colander to eliminate excess liquid, preventing your quesadilla from becoming soggy.
- 2
Preheat a large skillet over medium heat. Sauté the onion, garlic, and jalapeño in oil until they soften, which should take about 2 minutes. Then, add the tomatoes along with 1/4 teaspoon of salt, and continue cooking until the mixture thickens, approximately 2 to 3 minutes.
- 3
Incorporate the shrimp and cilantro into the skillet, cooking over medium-high heat for 1 to 2 minutes, or until the shrimp turns pink and is fully cooked. Transfer this mixture to a bowl and set aside.
- 4
Wipe down the skillet to remove any residue. Spray it again with cooking spray and return it to medium-high heat.
- 5
Place a tortilla on a flat surface and distribute a quarter of the shrimp mixture onto one half. Sprinkle 1/4 cup of cheese over the shrimp. Cook this half-loaded tortilla for about 2 minutes. Afterward, add 1/4 of the drained salsa on top.
- 6
Using a spatula, fold the empty half of the tortilla over the filling and press down gently to seal it.
- 7
Carefully flip the quesadilla and cook until both sides are golden and crispy, which should take about 3 minutes per side.
- 8
Cut the quesadilla into wedges and serve. Repeat the process with the remaining ingredients.