Quesadilla De Camarones Recipe

Prepare shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (do not exceed 30 minutes).

Cook shrimp

Heat a large skillet or grill pan over medium-high heat until hot. Add a small drizzle of oil if pan is dry. Arrange shrimp in a single layer and cook 1½–2 minutes per side, until opaque and pink with slight char. Remove shrimp from pan and roughly chop into 1/2-inch pieces. Reserve any pan juices.

In the same skillet over medium heat add 1 tbs olive oil (or use reserved pan juices). Add sliced onion and bell pepper (and minced jalapeño if using). Sauté 4–6 minutes until softened and edges begin to caramelize. Season lightly with a pinch of salt. Stir in chopped cilantro and remove from heat.

Wipe the skillet clean and return to medium-low heat. Lightly butter one side of a tortilla or brush with oil. Place the tortilla buttered-side down in the pan. Sprinkle about 1/3 cup shredded cheese over half of the tortilla, then add a thin layer of the sautéed vegetables, then roughly 3–4 tbs chopped shrimp (spread evenly), and another 1/4 cup cheese on top of the shrimp to help bind. Fold the other half of the tortilla over to form a half-moon.

Cook 2–3 minutes per side, pressing gently with a spatula, until tortillas are golden brown and cheese is fully melted. Adjust heat to avoid burning; lower heat if browning too quickly. Repeat to make remaining quesadillas (should make about 6 quesadillas, using roughly 2 tortillas per quesadilla or 1 tortilla folded; with 6 tortillas you'll get 6 folded quesadillas).

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut into wedges with a sharp knife or pizza cutter.

Plate quesadilla wedges and serve immediately with lime wedges, sour cream or crema, pico de gallo or salsa, and a sprinkle of extra chopped cilantro.