Shrimp Quesadilla
Ingredients
- 2 tablespoons olive oil
- 1/2 medium yellow onion, sliced
- 1/2 bell pepper, sliced
- 1/4 pound uncooked large shrimp, peeled and deveined
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Kosher salt, to taste
- 2 tablespoons butter, at room temperature, divided
- 2 10-inch flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- 1
Gather the ingredients.
- 2
In a large heavy-bottomed skillet over medium heat, heat the olive oil until shimmering. Add the onion and bell pepper and sauté, stirring occasionally, until tender, about 6 minutes.
6 min - 3
Add the shrimp, onion powder, garlic powder, paprika, cumin, and salt to taste. Cook until the shrimp are pink and opaque, about 4 minutes. Transfer the mixture to a bowl and set aside.
4 min - 4
Wipe down the skillet and return it to the heat, or use a separate skillet if needed. Add 1 tablespoon butter and allow it to melt but not brown.
- 5
Add the tortilla to the pan and sprinkle about half the cheese on top of the tortilla, then top with the shrimp mixture and add the remaining cheese.
- 6
Top with the second tortilla. Spread the remaining tablespoon butter on top. Cook until the bottom is golden brown and crisp, about 3 minutes.
3 min - 7
Carefully flip the quesadilla and cook until brown and crisp on the other side and the cheese is melted, about 3 more minutes. Lower the heat if the tortilla is getting too dark before the cheese is fully melted.
3 min - 8
Transfer to a cutting board and slice into wedges using a large knife or a pizza cutter. Serve hot with your choice of toppings or sauces for dipping.
Nutrition
Per serving (based on 2 servings)
