Quesadillas are so versatile—you can make them with a myriad of fillings. Instead of shrimp, try grilled or roasted chicken, seasoned ground beef, or even canned tuna.
Cheesy Shrimp Quesadilla
Instead of shrimp, try grilled or roasted chicken, seasoned ground beef, or even canned tuna.
Ingredients
Cheesy Shrimp Quesadilla
- 1/2 Cup tomatoes seeded and diced
- 1/2 tablespoons red onion
- 1 tablspoons cilantro (wansoy)
- Salt to taste
- 1/4 Cup cheddar cheese grated
- 1/4 Cup mozzarella cheese grated
- 16 Shrimp
- 2 teaspoons cooking oil
- 4 6-inch Flour tortillas
- 1/3 Cup sour cream
- 1 teaspoon paprika
Instructions
- Preheat toaster oven or conventional oven to 350°F.
- Mix tomatoes, red onion, and cilantro. Season to taste and set aside. In another bowl, mix together Cheddar and mozzarella cheeses; set aside.
- Season shrimp with salt and pepper. Heat a stovetop grill or cast-iron pan and brush lightly with oil. Cook shrimp for 1 minute or until cooked through. Set aside.
- Using the same pan, grill one side of a flour tortilla. Spread one-fourth of the tomato mixture onto half of the grilled side.
- Arrange 4 shrimps on top of the tomato mixture. Sprinkle one-fourth of the mixed cheese on top of the shrimps.
- Fold tortilla and transfer to a baking tray. Repeat with the remaining ingredients.
- Place prepared tortillas in the oven for 2 minutes or until cheese has melted.
- Prepare the dip by mixing sour cream and paprika together. Season to taste with salt.
- Once done, transfer quesadillas to a serving plate. Drizzle seasoned sour cream on top or serve on the side.
Make-ahead tip: Cut down on prep time by doing step 2 ahead of time. Store the tomato mixture in the fridge for up to 4 days.
Tried this recipe?Let us know how it was!
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