Shrimp Quesadillas

By Barefeet In The Kitchen

Ingredients

8 ounces raw shrimp, any size (peeled, tails removed, and deveined)
1 tablespoon butter
¼ cup onion (chopped small, about ¼-inch pieces)
½ cup red bell pepper (chopped small, about ¼-inch pieces)
3 cloves garlic (minced)
¼ teaspoon chili powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh lime juice
4 flour tortillas
2 teaspoons butter
cooked shrimp filling
1½ cups shredded cheese: cheddar, Monterey jack, pepper jack, Mexican cheese blend, or mozzarella
2 tablespoons fresh cilantro (chopped small, divided)

Prep Time2mins
Cook Time5mins
Servings2

Instructions

Shrimp Filling Instructions

Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Heat a large non-stick skillet over medium-high heat. Add the butter and when it has melted, add the onion, bell pepper, and garlic to the pan. Cook, while stirring frequently, for about 3 minutes until the vegetables begin to soften and the pan is fragrant.

Add the shrimp to the pan with the vegetables and stir to mix throughout. Sprinkle with chili powder, salt, and pepper. Continue cooking, stirring occasionally, until the shrimp begins to turn color, about 2 minutes.

When the shrimp is pink, transfer the shrimp and vegetable mixture from the pan to a mixing bowl. Wipe out the pan with a cloth or paper towel and return it to the stove.

Quesadilla Instructions

Warm the same nonstick skillet over medium-high heat. Lightly butter a single side of one tortilla with about ½ a teaspoon of butter and place it in the hot pan.

Sprinkle about 3 tablespoons of cheese, cup of the shrimp filling, and an additional 2-3 tablespoons of cheese on just one half of the open tortilla. Sprinkle with cilantro. Fold the tortilla over on itself and let it cook for 2-3 minutes.

When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.

Using a spatula, transfer the quesadilla back to a cutting board and cut it into wedges while it is hot and serve warm. Repeat as desired.