Quesadillas are a perfect weeknight dinner because they don't take much time and you can cater the filling to whatever your household desires. I used to have cheese quesadillas for dinner a lot when I was single and living on my own, but never thought they would pass as dinner if I made them once I was married. They just didn't seem "substantial" enough.
Adding marinated shrimp to the quesadillas and serving them alongside homemade guacamole upped the ante of these quesadillas by tenfold. I'm sure they will be requested for dinner a lot more often now that we've both had a taste. The spice blend on the shrimp added a little kick, while the combination of cheeses mellowed out the spiciness a tad, but added a great gooey contrast to the crispy tortilla. If you're not big on shrimp, you can easily substitute chicken or steak. You could even leave out a meat altogether and simple cook up some peppers and onions to place on top. The possibilities are endless. Enjoy!
- 1/2 lb. shrimp, peeled and deveined
- 1 tbsp. vegetable oil
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 lime, juiced
- 1/2 cup Mozzarella cheese, shredded
- 1/2 cup Cheddar cheese, shredded
- 1/2 cup Pepper Jack cheese, shredded
- 4 large tortillas
- Extra oil, for brushing
- Sour cream, for serving (optional)
- Guacamole, for serving (optional)
- Salsa, for serving (optional)
Cut the shrimp into bite-size pieces. Place in a medium bowl with garlic powder, cayenne pepper, paprika, salt, pepper and lime juice. Allow to marinate for 10-30 minutes.
After the shrimp is done marinating, add 1 tbsp. of oil to a skillet over medium heat. Cook shrimp for 2-3 minutes or until cooked through. Remove from skillet and set aside.
Mix all the cheeses in a bowl and set aside.
Lightly spread one side of each tortilla with vegetable oil. Place one tortilla, oil side down, in a separate skillet over medium heat. Sprinkle on half of the cheese mixture and half of the shrimp mixture. Top with another tortilla, oil side up.
Allow to cook for 2-3 minutes or until lightly brown and cheese begins to melt. Flip quesadilla by placing a dish on top, flipping it onto the plate, and then sliding it back into the skillet. Cook the other side of the quesadilla for an additional 2-3 minutes or until cheese is completely melted. Note: You can cover the skillet with a lid in order to speed up the melting process.
Repeat with remaining two tortillas, shrimp mixture and cheeses.
Serve immediately with sour cream, guacamole and salsa.
Source: SK Original
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