Restaurant-Style Shrimp Quesadilla Recipe
Prep Time:
2 minutes
Cook Time:
26 minutes
Servings:
2 Servings
Ingredients
  • 8 ounces shrimp, peeled, deveined and chopped into large pieces
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder or to taste
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 teaspoons avocado oil
  • ⅓ cup diced onion
  • ½ cup diced bell pepper, any color
  • 2 teaspoons butter, divided
  • 2 12-inch flour tortillas
  • 6 ounces shredded Monterey Jack cheese
Directions
  1. Pat the shrimp dry, place them in a bowl with the cumin, paprika, garlic powder, chili powder, salt, and pepper, and toss well to mix evenly. Set aside.
  2. Heat the oil on medium high in a large heavy-bottomed skillet.
  3. Place the onion and bell pepper in the skillet and saute for 4-5 minutes until softened.
  4. Add the seasoned shrimp to the skillet and cook for 4-6 minutes until opaque, stirring frequently to cook all sides of the shrimp. Remove from the pan and set aside.
  5. Clean the pan with a paper towel, lower the heat to medium, and melt 1 teaspoon of butter in the pan.
  6. Place a tortilla in the pan and layer ¼ of the cheese, ½ of the shrimp mixture, and another ¼ of the cheese over half of the tortilla.
  7. Fold the empty half of the tortilla over the layered half, press down with a spatula to let the cheese adhere, and let it cook for 2-3 minutes until the cheese is partially melted and the bottom of the tortilla turns golden.
  8. Carefully flip the tortilla and let it cook for 2 more minutes until all the cheese is melted and the other side is golden. Set aside.
  9. Place the other half of the butter in the pan and repeat the cooking process for the other tortilla.
  10. Cut each quesadilla in half and serve with sour cream and pico de gallo on the side if desired.