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Shrimp Quesadillas with Peppers & Onions

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Crispy golden quesadillas filled with seasoned shrimp, sautéed peppers, sweet onions, and melted cheese. This quick and flavorful dish delivers juicy seafood, caramelized vegetables, and gooey cheese inside a toasted tortilla.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

  • 2 tablespoons neutral oil (avocado oil or canola oil)
  • 1 small onion, diced (about 1 cup)
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound raw shrimp, peeled and deveined
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 4 large flour tortillas
  • 2 cups shredded Mexican cheese blend or mozzarella cheese
  • 1 tablespoon butter or oil for cooking
  • Sour cream (optional topping)
  • Fresh cilantro, chopped (optional topping)
  • Guacamole (optional topping)
  • Salsa (optional topping)

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium heat.
  2. Add the diced onion and cook for 3–4 minutes until softened.
  3. Add the sliced bell peppers and cook for another 4–5 minutes until tender and slightly caramelized.
  4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  5. Push the vegetables to one side of the pan and add the remaining tablespoon of oil.
  6. Add the shrimp and season with chili powder, paprika, cumin, salt, and black pepper.
  7. Cook the shrimp for 2–3 minutes per side until pink and opaque.
  8. Stir the shrimp together with the vegetables and add the lime juice. Remove the filling from the pan and set aside.
  9. Place a clean skillet over medium heat and lay one tortilla flat in the pan.
  10. Sprinkle about 1/2 cup shredded cheese over half of the tortilla.
  11. Add some of the shrimp and vegetable mixture, then top with a little more cheese.
  12. Fold the tortilla over and cook for 2–3 minutes until the bottom is golden and crispy.
  13. Flip carefully and cook another 2 minutes until the cheese is melted.
  14. Repeat with the remaining tortillas and filling.
  15. Slice into wedges and serve warm with desired toppings.

Notes

  • Pat shrimp dry before cooking to prevent excess moisture.
  • Do not overcook shrimp to keep them tender and juicy.
  • Use medium heat when crisping the tortillas to avoid burning.
  • Monterey Jack, cheddar, or mozzarella melt very well in quesadillas.
  • Serve with lime wedges, salsa, guacamole, or sour cream for extra flavor.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Halal

Nutrition

  • Serving Size: 1 quesadilla
  • Calories: 420
  • Sugar: 4 g
  • Sodium: 720 mg
  • Fat: 19 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 190 mg

Find it online: https://cooksplash.com/shrimp-quesadillas-with-peppers-onions/