Cheesyshrimpquesadillas Recipes

Steps:

• Using a pan, warm up both tortillas.
• On one of the tortillas spread some of the cheese all over the tortilla. Them add the rest of the ingredients, remember mushrooms is optional.
• Then add some more cheese on top of the ingredients to make the other tortilla stick. Becareful when flipping the quesadilla over.
• Toast until cheese is melted.

Steps:

• Place cheese in freezer for around 45 minutes.
• Meanwhile, preheat oven to 400 degrees F.
• Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
• When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
• Shred cheese using the large holes on a box grater.
• Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
• Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
• In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
• Serve with sour cream, cilantro and lime wedges

Steps:

• 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.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• 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.
• 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.

Steps:

• Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
• Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.

Steps:

• For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside., Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over. , In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa.

Steps:

• Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
• Whip cream cheese until fluffy; stir in onions, tomato and salt.
• Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
• Top with remaining tortillas, buttered side up.
• Cook on medium heat until bottom is lightly browned, about 2 minutes.
• Carefully flip quesadillas over to brown other side.
• Remove from heat and cut into 4 or 6 wedges.
• Serve with sour cream, guacamole and/or salsa.

Steps:

• Combine first 5 ingredients; set aside.
• Heat large skillet sprayed with cooking spray on medium heat. Add corn and peppers; cook and stir 3 to 5 min. or until peppers are crisp-tender. Stir in shrimp mixture; cook 2 min. or until heated through, stirring frequently. Spoon onto tortillas; top with cheese. Fold in half.
• Wipe out skillet with paper towels; spray with cooking spray. Add quesadillas, in batches; cook 3 to 4 min. or until golden brown on both sides, turning after 2 min.

Steps:

• Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.
• Cook on high in the microwave until cheese is melted, about 1 minute.

Steps:

• Combine cheese and onions. Spoon about 2 Tbsp. cheese mixture onto center of each tortilla; fold in half to completely enclose filling.
• Cook, 1 or 2 at a time, in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until crisp and lightly browned on both sides.
• Cut into wedges. Serve with salsa.

Steps:

• Lay out 3 tortillas on a cutting board. Combine the cheddar and Monterey Jack in a small bowl. Spread a third of the cheese on each tortilla, leaving a 1-inch edge. Place the remaining 3 tortillas on top.
• Melt 1/2 tablespoon butter in a 12-inch omelet pan set over medium heat, and add one filled tortilla. Cook until golden brown, 2 to 3 minutes. Flip with a spatula, and add another 1/2 tablespoon butter. Cook until browned and cheese is melted, 1 to 2 minutes more. Transfer to a cutting board. Repeat with remaining tortillas.
• Cut cooked tortillas into eighths; serve immediately with salsa, if desired.

Steps:

• Chop the shrimp. Saute the spinach in the olive oil and set aside. Drain the chilis.
• Combine the chilis, shrimp, spinach, pepperjack cheese, cheddar cheese, and cilantro.
• Heat a small skillet over medium heat. Spray one of the tortillas with cooking spray and place, spray side down, in the skillet. Top with 1/6 of the shrimp mixture. Spray another tortilla with cooking spray and place, spray side up, on the shrimp mixture.
• Cook for about 2 minutes until golden. Gently flip the quesadilla and cook another 2 minutes.
• Repeat for remaining tortillas.
• To serve, cut each quesadilla in quarters and serve with sour cream and salsa for dipping.

Steps:

• Brush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot.

Steps:

• Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
• While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
• Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

Steps:

• Stir together cheese, beans, cilantro, and cumin.
• Heat 1 teaspoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then add a tortilla. Top with a scant 1/2 cup cheese mixture, spreading evenly, then top with 2 tablespoons salsa. Cover with another tortilla.
• Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other tortilla is golden, 1 to 2 minutes more. Repeat with more oil and remaining tortillas, cheese mixture, and salsa. Serve cut into wedges.

Steps:

• Prepare tortillas by spreading a light layer (about 1 tablespoon) of remoulade or mayo on one side. This will act as your "glue" for the fillings. Set aside.
• Heat oil in non-stick skillet over medium heat. Add onion, garlic, shrimp, and seasonings; saute about 2-3 minutes or until shrimp turn pink. Remove shrimp mixture from pan and place in bowl. Combine with crumbled bacon and pickled jalapenos. Taste to make sure seasonings are how you want them.
• If necessary, spray pan with non-stick spray.
• Place tortilla in pan, clean side down. On half of the tortilla,layer in 1/3 of cheddar cheese, then 1/3 shrimp mixture, then 1/3 of the jack or mozzarella cheese. Fold empty side of tortilla over the fillings and press down.
• Let tortilla brown until crisp, about 4-5 minutes. Flip and brown the other side.
• Repeat with remaining tortillas. Cut each folded quesadilla in half when ready to serve.
• Serve with your choice of sour cream, guacamole, salsa, or all three!

Steps:

• Place two tortillas on a greased baking sheet. Top each with salsa, cheese and remaining tortillas. Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into four wedges.

Steps:

• Remove the tails from the shrimp.
• Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
• Remove from the heat, add the shrimp and cilantro.
• Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
• Repeat with the remaining ingredients, making 4 quesdillas.
• Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
• Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
• Transfer quesadillas to a plate and keep warm.
• Repeat with remaining two quesadillas.

Steps:

• Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
• Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
• Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
• Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.