Shrimp Quesadillas

I make quesadillas quite often. They are simple and easy to make and are always delicious, or should I say delicioso! They are also extremely versatile. Sometimes we are just not in the mood for a big dinner or something that requires a lot of work and quesadillas are a perfect solution for that. You can make them with any filling you like. You can add chicken, beef, pork, seafood, shrimp, or vegetarian. There is NO right or wrong way to make them. The only necessary ingredients for quesadillas are cheese or queso, and tortillas. Other than that, just use your imagination and create what you like. Because there are no rules for making quesadillas, I am just going to show you the “hows” of making them rather than giving you an actual recipe.

Start by getting all your ingredients prepared. Once you start making the quesadilla themselves, they cook in no time at all. I make quesadillas with different ingredients all the time, although I try to always keep them Spanish in nature. I almost always add a bunch of different vegetables to whatever meat I am using as well. This time I used red and green bell peppers, a jalapeno, red onions, mushrooms and corn – all Spanish/Mexican vegetables that are found in most Mexican cooking. You can use any kind of cheese you like as well. I used jalapeno jack for mine, but Larry wanted a cheddar/jack mix for his.

Again, to make my quesadillas more authentic, I also use a variety of different Mexican spices and herbs, like thyme, oregano, cumin, coriander and cayenne pepper.

I cooked my vegetables first, then added the shrimp. I cut my shrimp into pieces, because it just makes it easier to eat, but you do not have to.

In a separate pan, lay a tortilla on the bottom of the pan and add a layer of cheese.

After the cheese is completely melted, remove the tortilla and repeat with another tortilla, so you have both a top and bottom. Add your filling to the second tortilla then top with the first tortilla and press to stick them together.

Remove the tortilla from the skillet and top with your favorite toppings. I usually add salsa, lots of salsa, and either avocadoes or guacamole and either cilantro and/or green onions. Larry also adds sour cream to his. They are always very messy, but they are always so worth the mess.

My quesadillas are always so good, it is really difficult for me to eat them anywhere else. After eating mine, I have been very disappointed in so many quesadillas we have purchased, that I have given up eating them anywhere but home.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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