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Shrimp Fajita Quesadilla Recipe

Name: Xolos Tacos Y Tlayudas Shrimp Fajita Quesadilla Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails off); 2 tbsp lime juice; 1 tbsp olive oil; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 2 cloves garlic (minced); 1 tsp salt; 0.5 tsp black pepper; 4 count large flour tortillas; 0.5 count red bell pepper (thinly sliced); 0.5 count yellow or orange bell pepper (thinly sliced); 1 count medium onion (thinly sliced); 2 tbsp butter or oil for cooking; 2 cups shredded Monterey Jack or cheddar cheese; 0.25 cups fresh cilantro (chopped); 1 cup long-grain white rice (rinsed); 1 count poblano pepper; 1 tbsp olive oil; 0.5 count medium onion (finely chopped); 1 cloves garlic (minced); 2 cups vegetable or chicken broth; 0.75 tsp salt; 0.25 tsp ground cumin; 2 tbsp fresh cilantro (chopped); 1 tsp lime zest; 0.5 cups Mexican crema or sour cream; 0.25 cups Greek yogurt; 1 tbsp lime juice; 0.5 tsp honey

Inspired by Xolos Tacos Y Tlayudas

Time50m

Serves4

Grilled shrimp quesadilla with bell peppers and onions. Side of poblano rice and crema salad

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Ingredients

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Shrimp Fajita Quesadilla

1 lb large shrimp (peeled, deveined, tails off)

2 tbsp ReaLime juice

1 tbsp olive oil

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

2 cloves Garlic (minced)

1 tsp Celtic sea salt

1/2 tsp black pepper

4 count large flour tortillas

1/2 count red bell pepper (thinly sliced)

1/2 count yellow or orange bell pepper (thinly sliced)

1 count medium onion (thinly sliced)

2 tbsp butter or oil for cooking

2 cups shredded Monterey Jack or cheddar cheese

1/4 cups fresh cilantro (chopped)

Poblano Rice (side)

1 cup long-grain white rice (rinsed)

1 count poblano pepper

1 tbsp olive oil

1/2 count medium onion (finely chopped)

1 cloves Garlic (minced)

2 cups vegetable or chicken broth

3/4 tsp Celtic sea salt

1/4 tsp Ground cumin

2 tbsp fresh cilantro (chopped)

1 tsp lime zest

Crema Salad (side)

1/2 cups Mexican crema or sour cream

1/4 cups Greek yogurt

1 tbsp ReaLime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

1/4 tsp white, green, and black pepper

1 cup shredded cabbage (green or purple)

1/2 cup grated carrot

2 tbsp fresh cilantro (chopped)

To Serve

4 count Lime wedges

2 tsp hot sauce (optional)

Method

Shrimp Fajita Quesadilla

Marinate shrimp

In a bowl combine shrimp, 2 tbsp lime juice, 1 tbsp olive oil, chili powder, 1/2 tsp cumin, smoked paprika, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Toss to coat and let sit 10–15 minutes while prepping vegetables and other components.

Cook peppers & onions

Heat 1 tbsp butter or oil in a large skillet over medium-high heat. Add sliced bell peppers and sliced onion with a pinch of salt. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Transfer to a plate.

Cook shrimp

Wipe skillet if needed and increase heat to medium-high. Add remaining 1 tbsp butter or oil. Add marinated shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Remove from heat and roughly chop shrimp into bite-size pieces if large.

Assemble quesadillas

Place a large tortilla on a clean work surface. Sprinkle a thin layer (about 1/2 cup) of shredded cheese over half the tortilla. Top with a quarter of the cooked peppers & onions, a quarter of the cooked shrimp, a sprinkle of cilantro (about 1 tbsp), and another thin layer of cheese (helps bind). Fold the tortilla over to close. Repeat for remaining tortillas.

Grill quesadillas

Heat a large nonstick skillet or griddle over medium heat. Add a small pat of butter or a teaspoon of oil and place one folded quesadilla seam-side down. Cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Transfer to a cutting board and let rest 1 minute, then cut into wedges. Repeat with remaining quesadillas.

Poblano Rice (side)

Char & peel poblano

Using a gas flame, broiler, or cast-iron skillet, char the poblano pepper on all sides until blackened and blistered, about 6–8 minutes. Place in a bowl, cover with plastic wrap or a plate, and steam 10 minutes. Peel off skins, remove stem and seeds, and finely chop the flesh.

Cook rice

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds. Add rinsed rice and stir to coat in oil, toasting 1–2 minutes. Stir in chopped poblano, 2 cups broth, 3/4 tsp salt and 1/4 tsp cumin. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Finish rice

Remove from heat and let stand covered 5 minutes. Fluff with a fork and stir in chopped cilantro and lime zest. Adjust seasoning to taste.

Crema Salad (side)

Make crema dressing

In a small bowl whisk together 1/2 cup Mexican crema (or sour cream), 1/4 cup Greek yogurt, 1 tbsp lime juice, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp pepper until smooth.

Toss salad

In a mixing bowl combine shredded cabbage, grated carrot and 2 tbsp chopped cilantro. Add the crema dressing and toss to coat evenly. Taste and adjust salt or lime if needed. Chill briefly if desired.

To Serve

Plate one quesadilla (cut into wedges) with a scoop of poblano rice and a portion of crema salad. Garnish with lime wedges and extra cilantro. Serve hot with optional hot sauce on the side.