CHILE-LIME SHRIMP QUESADILLAS
Try these simple and delicious shrimp quesadillas that include the unbeatable flavor combo of cilantro, lime, chili and pepper jack cheese.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 22 g
SHRIMP QUESADILLAS WITH CILANTRO AND LIME
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.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 65.6 g, Cholesterol 160 mg, Fat 23.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 10.2 g, Sodium 1083 mg, Sugar 2.9 g
SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM
Steps:
- In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
- In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
SHRIMP AND CILANTRO PESTO QUESADILLA
Cilantro adds its sharp green presence to this quesadilla, which is topped with a sprinkling of brassy ancho chile powder.
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
- Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
- Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
- In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
- Yield: 1 cup
SHRIMP QUESADILLAS
Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.
Provided by DanaV
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g
ZESTY LIME-SHRIMP QUESADILLAS
A mix of fresh and frozen ingredients makes our citrusy shrimp quesadillas a cinch to prepare. That doesn't mean it's not melty, zesty and amazing!
Provided by My Food and Family
Categories Meal Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over shrimp in bowl; stir to evenly coat shrimp. Refrigerate 30 min. to marinate.
- Drain shrimp; discard marinade. Heat remaining dressing in medium nonstick skillet on medium-high heat. Add shrimp, peppers and corn; cook and stir 3 min. Add cilantro; cook and stir 2 min. or until shrimp turn pink and peppers are crisp-tender. Remove from skillet. Carefully wipe skillet with paper towel.
- Spray tortillas with cooking spray; turn over. Top tortillas with shrimp mixture and cheese; cover with remaining tortillas, sprayed sides up.
- Cook, in batches, in same skillet on medium heat 2 to 3 min. or until quesadillas are golden brown on both sides and cheese is melted, turning after 1 min.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 760 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 2 g, Protein 16 g
SHRIMP QUESADILLAS
Make and share this Shrimp Quesadillas recipe from Food.com.
Provided by Lauri the cooker
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 274, Fat 14.9, SaturatedFat 8, Cholesterol 44.2, Sodium 545.4, Carbohydrate 19.4, Fiber 1.6, Sugar 2.8, Protein 15.4
SHRIMP AND TOMATILLO QUESADILLAS
Categories Cheese Herb Vegetable Appetizer Broil Shrimp Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Remove from heat. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch-thick strips. Set aside.
- Preheat broiler. Toss shrimp with 1 tablespoon oil. Place on baking sheet. Broil shrimp until just opaque in center, about 2 minutes. Cut shrimp lengthwise in half. Transfer to bowl.
- Preheat oven to 400°F. Brush 2 baking sheets with oil. Place 2 tortillas on 1 prepared baking sheet. Place 1 tortilla on second prepared baking sheet. Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese. Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally. Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally. Top with remaining 3 tortillas, pressing lightly to adhere. Brush tops of tortillas with oil. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
- Cut each quesadilla into 6 wedges and serve.
OPEN-FACED SHRIMP QUESADILLAS
We like to call this recipe the grown-up version of an after-school snack. Pair it with our Ruby Red Tequila Cocktails for a complete happy-hour lineup.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet; sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder; season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges; serve with lime wedges.
Nutrition Facts : Calories 138 g, Fat 7 g, Protein 10 g, SaturatedFat 3 g
CILANTRO LIME SHRIMP
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. -Melissa Rodriguez, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.
Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SHRIMP QUESADILLA
Make and share this Shrimp Quesadilla recipe from Food.com.
Provided by Lavender Lynn
Categories Lunch/Snacks
Time 45m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place shrimp in a bowl.
- Add lime or lemon juice, chiles, green onion, cilantro.
- Sprinkle with salt and pepper.
- Let Marinade for 10-30 minutes.
- Strain out the juice.
- Heat a cast iron or stick-free skillet on medium high.
- Add 1/2 tsp of oil amd spread it around the pan.
- Place 1 tortilla on the skillet.
- Flip it over a few times, 10 seconds between flips so that air pockets form.
- Do this with the second tortilla also. Leave the 2nd tortilla in the pan.
- Sprinkle the tortilla with the grated cheese.
- Distribute the shrimp mixture on top of the cheese.
- Place the other tortilla on top.
- Use 2 spatulas(one on top and one on bottom) to flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt.
- Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.
- Cut like a pie into six pieces.
- Serve with avocado slices and sour cream. Garnish with cilantro.
Nutrition Facts : Calories 829.1, Fat 42.1, SaturatedFat 19.2, Cholesterol 314.6, Sodium 2118.3, Carbohydrate 57.1, Fiber 6.6, Sugar 3.3, Protein 55.5
SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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