This fajita-style shrimp and bell pepper filling for spicy shrimp quesadillas is seasoned with cumin, chili powder, jalapeo, and lime. Serve warm with sour cream, cilantro, and lime.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 jalapeño pepper, seeded and minced
- 1 lime, juiced
- 1 teaspoon vegetable oil, or as needed
- 6 large flour tortillas
- 3 cups shredded Mexican cheese blend, divided
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes. Add salt, cumin, and chili powder; stir to coat vegetables.
- Add shrimp; cook and stir until shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Remove from the heat and stir in minced jalapeño and lime juice.
- Heat another skillet over medium heat and brush with about 1 teaspoon oil. Place one tortilla in the hot skillet; spoon about 1/6 of the shrimp filling and 1/2 cup Mexican cheese blend onto one side of tortilla. Fold tortilla in half. Cook until lightly browned on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, 3 to 5 minutes. Repeat to make remaining quesadillas.
Nutrition Facts
| Calories | 753 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 180 mg |
| Dietary Fiber | 5 g |
| Protein | 38 g |
| Saturated Fat | 18 g |
| Sodium | 1788 mg |
| Sugars | 5 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
My husband does Most of the cooking. I made this the other day and he’s still talking about how good it was. He never does that! Lol
I thought this was good. I’m not a fan of cumin so I think next time I’ll add less cumin and incorporate some garlic into the dish. I don’t put my tortillas in oil, I use a seasoned comal (flat cast iron pan). Overall I was pleased with the outcome.
These are a treat!
love. didn’t have peppers or jalapeño on hand so substituted tomatoes. they were delicious and easy.
Wow. As good as any from any restaurant. I make them exactly as written except I make half of them without the jalepenos because some of my clan can’t do spicy, then I add the jalapeños to the rest of the shrimp mixture and make the rest. I Serve with sour cream and salsa. I have a 8-11 person clan. These are beloved by everyone – mild ones, medium ones with jalapeños, and very hot lovers put hot sauce on top once served. These have already been requested half a dozen times since introduced. The heat of the skillet when assembling and cooking the quesedillas is important. Too low and they get soggy and hard to flip. Too hot and the tortilla gets too done before the filling is is ready and then it doesn’t hold together when flipped. Medium is perfect.
I was out of so many of the ingredients but the basic recipe got me to a delicious meal. Lemon instead of lime, extra jalapeño and added mushrooms. I also had to substitute saffron for the cumin, delicious!
Add garlic to the seasonings and add the cilantro when making the final quesadillas as other reviewers have said. Then, get your margarita in hand and enjoy!
First you need to know, I use recipes as a “guideline”. That being said, I came close to the measurements. I didn’t have red bells, but green. No jalapeño, but I put in some hot salsa. I also added one clove fresh garlic, finely chopped. Using a stovetop griddle (since the shrimp mixture was in my only fry pan), I was successful in making one at a time. My husband raved at the flavor. 4 stars because of the time between each so it’s hard for more than 2 to eat together. The next day, I tried our panini griddle and that worked quite well.
These are delicious, and very simple. To save time, next time I will thaw the shrimp and cut the vegetables in advance. I didn’t use jalapeño because I didn’t have any, and I used one red and one yellow pepper. Otherwise, I followed the recipe to the letter and loved it. I put a dollop of sour cream, some salsa, and a dollop of guacamole on the side for a fun, tasty dinner! Thanks!
This is a really quick and easy dinner and very tasty. HOWEVER….when adjusting the recipe for 2 servings, it calls for 175 cups of shredded cheese……this obviously is not right and needs correction.
So good! Made as directed except I added a little garlic salt to the spices.
Seasoning was rather bland, which made it just ok. A bit of tweaking in the seasoning and it will be great. Thank you.
We loved this recipe I had to leave out the jalapeno because I am the only one that likes the heat.
These were so good. I added some minced garlic with the bell pepper and onion. Other than that, no alterations.
I like this and it was pretty good but I’m not a big fan of shrimp. I made it because I am a caregiver for my parents are in their 80s and 90s and they love shrimp. They love these quesadillas! I would prefer plain cheese quesadilla
These were good, but I wasn’t blown away. I followed the recipe as written and they were not at all spicy. We had them with salsa verde. They were light and I enjoyed the peppers, which I normally don’t put in my quesadillas. I’ll make this again but add more seasoning. I’m also confused by the calorie count. There’s no way these are 753 per serving—unless people are counting sour cream and guacamole that they add on?
I thought the spice level might be a bit low for my tastes so I increased slightly and added just a sprinkle of cayenne. Perfect!
Fantastic! I only had a half jalapeno and that was frozen, and what we had was shredded cheddar jack cheese. Next time I will be sure to have a whole jalapeno! I also had no green peppers so I used two red peppers. Next time I shall shop more carefully! I did told the quesadilla in my largest Wearever trying pan. Worked fine. I also fried the quesadilla s in butter.
I don’t like onions so skipped that. I needed a filler so added rice. A yummy quick and easy dinner . Added lettuce and greens with sour cream
I used what I had…frozen pepper onion mix, chopped canned chipotle pepper, and any cheese that was hanging out in the fridge. I tossed in the last bit of a jar of corn chowder with the shrimp and vegetable mix for added spice. Used whole wheat tortillas, and grilled them in the panini maker! Turned out great!!
Husband said it’s a keeper. Didn’t add all the spicy.