Shrimp Quesadillas Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If not already done, peel, devein and remove tails. Cut larger shrimp in half lengthwise so pieces are bite-sized.

In a medium bowl combine garlic, ground cumin, smoked paprika, chili powder, 1 tsp salt, 1/2 tsp black pepper and lime juice. Add shrimp and toss to coat. Let marinate 5–10 minutes while you preheat the pan.

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter foams, add the shrimp in a single layer (work in two batches if necessary). Cook shrimp 1.5–2 minutes per side until opaque and just cooked through. Do not overcook. Remove shrimp to a plate and roughly chop if left whole.

Return chopped shrimp to the pan off heat and stir in chopped cilantro. Taste and adjust seasoning (add up to 1/4 tsp salt or a squeeze more lime if desired). Set aside.

Thinly slice the green onions and finely dice the red bell pepper. If using spinach, coarsely chop it. These will be assembled raw so dice small for even distribution.

Combine shredded cheese in a bowl. This makes even melting and measurement easier. Toss in the green onion and red pepper so the filling will be distributed when assembling.

Preheat a large nonstick skillet or griddle over medium heat. Lightly butter one side of each tortilla (about 1/2 tbs per tortilla) or spray the pan with cooking spray so the tortilla browns evenly.

Place one tortilla buttered-side down on a cutting board or plate. Sprinkle about 1/2 cup of the cheese-vegetable mix over half of the tortilla, leaving a 1/2-inch edge. Top the cheese with 1/4 of the cooked shrimp (about 4 oz) evenly distributed. Add a small handful (~2 tbsp) of chopped spinach if using. Add another 1/4 cup of cheese on top of the shrimp to help glue the quesadilla closed.

Fold the empty half of the tortilla over the filling to form a half-moon. Repeat to make remaining quesadillas (you should have 4).

Carefully transfer the assembled quesadilla to the preheated skillet, seam-side down. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Gently press with a spatula to encourage contact.

Flip the quesadilla and cook another 2–3 minutes until golden and cheese is fully melted. Reduce heat to medium-low if the tortilla browns too quickly before the cheese melts. Repeat with remaining quesadillas, adding a little butter to the pan between each if needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Slice each into 3–4 wedges with a sharp knife or pizza cutter.

Serve hot with sour cream, salsa or pico de gallo and lime wedges on the side. Optionally garnish with extra chopped cilantro and sliced green onion.

Leftovers: store cooled quesadilla wedges in an airtight container in the refrigerator up to 2 days. Reheat in a 350°F (175°C) oven or in a skillet over medium heat to crisp the tortilla and remelt the cheese.