Blue Corn Shrimp Quesadilla Recipe
Make Blue Corn Shrimp Quesadilla Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp filling
Quesadilla assembly
Quick toppings / optional
Method
Shrimp filling
- 1
Prep shrimp
Pat the shrimp dry with paper towels and, if not already, chop into 1/2-inch pieces (for even distribution).
- 2
Season
In a bowl toss the chopped shrimp with 1 tablespoon olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, minced garlic (about 2 tbs), 1 tablespoon fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Let sit 5 minutes to marinate briefly.
- 3
Cook shrimp
Heat a nonstick or stainless skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook 1–2 minutes undisturbed, then stir and cook another 1–2 minutes until shrimp are opaque and just cooked through. Total cook time ~3–4 minutes. Remove from pan into a bowl and stir in 2 tablespoons chopped cilantro. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired. Keep warm.
Quesadilla assembly and cooking
- 4
Assemble quesadillas
Place one blue corn tortilla on a work surface. Sprinkle about 1/4 cup shredded Monterey Jack evenly over half the tortilla, then add a quarter of the cooked shrimp mixture (about 1/4 cup) distributed evenly, followed by a sprinkle of cheddar (about 2 tablespoons) and another 1/4 cup Monterey Jack so cheese will melt and bind. Fold the other half of the tortilla over to make a half-moon. Repeat to make 3 more quesadillas (total 4).
- 5
Pan-cook
Heat a large skillet or griddle over medium heat. Add about 1/2 teaspoon butter or oil and swirl to coat. Place one folded quesadilla in the pan and cook 2–3 minutes until the underside is golden brown and crisp. Carefully flip and add a little more butter/oil if needed, then cook another 2–3 minutes until the second side is golden and cheese is melted. Press gently with a spatula for even contact. Repeat with remaining quesadillas, wiping the pan and adding fat as needed.
- 6
Rest and slice
Transfer cooked quesadillas to a cutting board and let rest 1 minute (this helps the cheese set slightly). Slice each into 3 wedges with a sharp knife or pizza cutter.
Toppings and serving
- 7
Arrange quesadilla wedges on a plate. Serve with sliced avocado or dollops of guacamole, a spoonful of pico de gallo, and a small smear or dollop of sour cream or crema. Garnish with extra cilantro and serve lime wedges on the side for squeezing over each wedge.
- 8
Estimated plating: 1 quesadilla (3 wedges) per person if appetizer; 2 quesadillas per person as a main, adjusting servings accordingly.