| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 cup Mexican red sauce
- 12 large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 large onion, chopped into chunks
- 1 green bell pepper, chopped into chunks
- 1 red bell pepper, chopped into chunks
- Butter, for cooking tortillas
- 6 flour tortillas
- 2 cups grated cheese (Monterey Jack is best)
- Sour cream, for serving
- Fresh cilantro leaves, for serving
- Lime wedges, for serving
Instructions
- On a large plate, pour the red sauce over the shrimp and set aside.
- Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
- Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
- In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
- Serve with sour cream, cilantro and lime wedges
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 414 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 71 mg |
| Sodium | 721 mg |
Reviews
Loved this. I cooked it on a large electric griddle. That way I could cook 2 at a time and makes it easier to turn over. I don’t flip it. When the one side is nicely brown, I put my hand on the top and lay it down easy on the griddle to continue browning the other side.
I chop my shrimp a little larger then Ree does. Just my preference.
I chop my shrimp a little larger then Ree does. Just my preference.
I make quesadillas frequently with various fillings. These are very good. Here’s a tip for getting both sides browned without filling falling out. Put one tortilla on the griddle (or skillet) butter side down and top with filling. Put another tortilla butter side down on griddle by itself and then when it is browned put it on top of quesadilla and press down. No flipping necessary.
This recipe sounds so delicious I am allergic to shrimp I think I will use black beans.
Need instructions on how to turn over the quesadilla to cook on the other side. Flavor is yummy!
My absolute favorite recipe! I have made it many times! It’s a keeper:) jeanne
Made this recipe for my picky 12 yr. old son and he loved them! We are definitely making this recipe again!
Made this for supper and it was amazing thanks ree.
WOW! So delicious! I marinated and cooked the shrimp in Stub’s Sriracha Base/Dip/Marinade. My husband and I saw the recipe on Ree’s show this weekend and my husband wanted to try them. Easy to make and super delicious!
Made this last night for National Margarita Day, so good! Used Old El Paso medium taco sauce for the Mexican red sauce, absolutely wonderful!!
this recipe was awesome thank you r e my husband has his doubts at first because he’s not a big Seafood eater but he loved it