Shrimp quesadilla! Flour tortillas toasted with shredded Monterey Jack cheese and pan-seared shrimp with onions, cilantro, avocados
Quesadillas need to be my favourite go-to meals for lunch. They’re simply really easy to make! Especially when you’ve gotten tortillas and cheese within the fridge, which we nearly all the time do.
One option to take a quesadilla from snack to a meal is so as to add some protein, like hen, beef, or on this case shrimp.
First marinate uncooked shrimp in a little bit lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla together with purple onion and cilantro. Serve with some sliced avocado, bitter cream, possibly one other squeeze of lime juice, and also you’re set!
If you’re actually in a rush you need to use already cooked shrimp. Just toss it with some salt, chili pepper, and lime juice when you grate the cheese and warmth the tortillas.
Recipe and images up to date, first printed 2008
Shrimp Quesadilla Recipe
If you’re beginning with frozen uncooked shrimp, put them in a bowl of ice water to defrost.
If you’re beginning with cooked shrimp, simply toss them with some salt, pepper, chipotle chile powder and lime juice and allow them to sit when you warmth the tortillas.
- 1/four pound of medium-small uncooked shrimp, peeled and deveined
- 1/four teaspoon chipotle powder or chili powder
- Pinch of salt
- Pinch of pepper
- 1 Tbsp of lime or lemon juice
- 2 1/2 teaspoons olive oil (divided, 2 teaspoons and 1/2 teaspoon)
- 1 Tbsp chopped purple onion
- 1 Tbsp chopped contemporary cilantro, plus extra for garnish
- Salt and pepper
- 2 medium-sized flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 1/four avocado, sliced
- Dollop of bitter cream or crema fresca
1 Marinate the shrimp: Toss the shrimp in a small bowl with 1/four teaspoon of chipotle powder or chile powder, a pinch of salt, pinch of pepper, and a tablespoon of lime or lemon juice. Let sit for 10 minutes. Then drain out the juice.
2 Cook the shrimp: Heat a pair teaspoons of olive oil in a comparatively stick-free skillet (a forged iron skillet works effectively for this) on medium excessive warmth.
Add the shrimp and prepare dinner for half a minute on all sides, and take away to a bowl.
The shrimp should not be fully cooked by; they’ll proceed to prepare dinner in the course of the subsequent step.
three Heat the tortillas: Wipe out the skillet with paper towels. Add a small quantity of olive oil (about 1/2 a teaspoon, you possibly can use butter as effectively) and warmth the pan on medium excessive.
Place one flour tortilla on the skillet. Flip the tortilla over a couple of occasions, 10 seconds between flips. Air pockets ought to start to type throughout the tortilla.
Remove the tortilla and repeat with the second tortilla. Leave the second tortilla within the pan and scale back the warmth to medium.
four Build the quesadilla: Sprinkle the tortilla with the grated cheese. Distribute the shrimp on high of the cheese. Add chopped onion and cilantro. Place the opposite tortilla on high.
Flip the quesadilla over when the underside tortilla is properly toasted and the cheese has begun to soften. Remove the quesadilla from the pan when the now backside tortilla has toasted sufficiently.
You may also use only one tortilla as an alternative of two, and fold the tortilla over itself like an omelette.
5 Cut the quesadilla into triangles: Cut like a pie into six items (a pizza wheel works effectively for this). Place on a serving plate. Serve with avocado slices and bitter cream. Garnish with chopped contemporary cilantro. Squeeze a little bit lime juice over all the things.
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