Shrimp Quesadillas


  • 2 tablespoons vegetable oil
  • 1onion, sliced
  • 1red bell pepper, sliced
  • 1green bell pepper, sliced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1jalapeno pepper, seeded and minced
  • 1lime, juiced
  • 1 teaspoon vegetable oil, or as needed
  • 6 large flour tortillas
  • 3 cups shredded Mexican cheese blend, divided
  • Directions

  • Step 1

    Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.


  • Step 2

    Stir salt, cumin, and chili powder into onion and bell peppers.

  • Step 3

    Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.

  • Step 4

    Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.

  • Step 5

    Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.

  • Step 6

    Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.

  • Step 7

    Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

  • Tip

    Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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