Description
A delicious quick recipe for shrimp quesadillas. Serve with sour cream, guacamole, and salsa.
Ingredients
- 3 tablespoons olive oil, divided
- 1 cup chopped red bell pepper
- ½ cup sliced scallions
- 1 teaspoon ground cumin
- 1 teaspoon chipotle powder
- 1 pound uncooked medium shrimp – peeled, deveined, and cut in half
- 2 cups shredded Monterey Jack cheese
- 5 (10 inch) flour tortillas
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper
- scallions
- cumin
- and chipotle powder. Cook
- stirring frequently
- until vegetables are tender
- about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque
- 4 to 5 minutes. Add Monterey Jack cheese
- reduce heat to medium
- and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
- Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
- Place tortillas in a large skillet over medium-high heat and cook until crisp and golden
- 3 to 5 minutes per side.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 5