| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 2 to 4 servings |
Ingredients
- 8 ounces pepper jack cheese
- Six 16-20 count unpeeled shrimp, deveined
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 2 tablespoons mayonnaise
- 2 large flour tortillas
- 1/4 cup chopped roasted red pepper
- 1/4 cup chopped fresh cilantro leaves
Instructions
- Place cheese in freezer for around 45 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
- When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
- Shred cheese using the large holes on a box grater.
- Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn’t burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 374 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 17 g |
| Cholesterol | 65 mg |
| Sodium | 652 mg |
Reviews
substituted red pepper for zucchini! so yummy! pepperjack + shrimp is delish
Simple, quick, and easy. I would just recommend seasoning your shrimp with some form of seafood seasoning, such as Old Bay.
Save yourself some money and buy small or medium shrimp. It also saves time because you don’t have to cut them up. Also, I found lemon pepper and Old Bay give a much better flavor than salt and pepper. I also have an electric quesadilla maker which makes it much easier than frying on the stovetop.
So yummy
This is a really great, simple, easy recipe! It is a really good base recipe that you can add to.
Baking the shrimp in the shell was a terrific method for perfectly tender (not chewy) results. Simply cut down the back of the shell with a paring knife and devein prior to preparing for baking. The other ingredients do mute the flavor of the shrimp, so if you are looking for a shrimp-forward recipe, this may not be the one. With that said, the combination is delicious, so don’t hesitate to try this. A quick and unique recipe that should be in your quesadilla rotation.
I live for shrimp quesadillas
Just ok…
I thought this delicious shrimp preparation was lost in the quesadilla. Had it a second time as a separate serving with lemon pepper instead of salt and pepper. It was perfect with fries and coleslaw.
To devein the shrimp just slice the shell where the vein is, remove vein & leave the shell on!