1-2 cups shredded mozzarella (or similar cheese for melting)
½ cup chopped onion
½ cup chopped bell pepper
2 cloves garlic, minced
2 tbsp taco seasoning (You can also make your own by mixing 1 tbsp chili powder and ½ teaspoon garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, and black pepper)
1 tbsp olive oil
Heat a flat skillet or large pan over medium heat, and add a tablespoon of olive oil.
Once the oil is hot (before it reaches the smoke point), sauté the onions, bell pepper, and minced garlic. Stir as you go until the onions are translucent and the pepper is soft and tender. Make sure you don't brown or caramelize the onions, as this will overpower the delicate flavor of the seasoned shrimp.
Put your uncooked shrimp in a large bowl and sprinkle over the taco seasoning. Toss the bowl to ensure that each piece of shrimp is well-coated with the mixture.
Add the coated shrimp to the pan or skillet, along with the onions, bell peppers, and garlic, and continue cooking for 1-2 min.
Once the shrimp turns pink, it should be ready. You don't want to overcook it as it will become rubbery in texture.
Remove the whole mixture from the pan, transfer to a bowl, and cover with aluminum foil. Set aside while you prepare the tortillas for your shrimp quesadillas.
Rinse off your pan or skillet and pat dry with a paper towel. Return it to the stovetop and brush on a teaspoon of vegetable oil (or spray with a low-fat cooking spray). You just need a thin coverage of oil to prevent the tortillas from sticking to the skillet, but not so much that you end up frying them.
Take a tortilla and place it flat on the skillet or pan.
Sprinkle some of the shredded mozzarella over one half of the tortilla. Top with a couple of spoonfuls of the shrimp, onion and bell pepper mixture, and top again with another sprinkling of cheese.
Fold the tortilla to create a semicircular quesadilla. Toast your shrimp quesadillas in the pan until golden on both sides; you'll probably need about 2 min per side for the perfect crispy surface. If you prefer your shrimp quesadillas a little more well-done, toast it for 3 min per side.
Serve fresh salsa or pico de gallo with your shrimp quesadillas, along with plenty of sour cream, homemade guacamole, or avocado dip. (If you don't mind departing a little from the authentic Mexican flavors, shrimp quesadillas also work pretty well with cocktail sauce.)
How to make Shrimp Quesadillas for parties
It is easy to prepare shrimp quesadillas for a family party or cookout. Just make up a batch ahead of time.
Double or triple the ingredients listed above, depending on how many people you are cooking for. Once you have prepared and toasted the shrimp quesadillas, leave them to cool on a wire rack and then wrap in aluminum foil and store in the refrigerator.
Shrimp quesadillas will be good for 2-3 days in the fridge and should be transported in a cool box if possible to prevent them from warming up before you're ready to reheat them.
How to reheat Shrimp Quesadillas
To reheat your Shrimp Quesadillas:
Toast them for another couple of minutes on both sides until the cheese in the filling melts again, and the outside of the tortilla is crispy.
You can use a skillet or pan as before, or even place them over low heat on the grill, wrapped in their original foil.
When reheating shrimp quesadillas, always make sure the shrimp is heated through properly to avoid the risk of food poisoning.
Shimp Quesadillas Takeaways
No matter how you decide to serve this recipe up, you are sure to impress your friends and family of all ages and this recipe will leave you looking for more ways to up your quesadilla game!
Check out this recipe for Vegan Quesadillas if you want to try another unusual take on Quesadillas!