This recipe for spicy shrimp quesadillas features a fajita-style shrimp and bell pepper filling seasoned with cumin, chili powder, jalapeño, and lime. Serve warm with cilantro and sour cream.
Ingredients
- vegetable oil: 2 Tbsp
- onion: 1 piece (sliced)
- red bell pepper: 1 piece (sliced)
- green bell pepper: 1 piece (sliced)
- salt: 1 tsp
- ground cumin: 1 tsp
- chili powder: 1 tsp
- uncooked medium shrimp: 1 pound (peeled and deveined)
- jalapeño pepper: 1 piece (minced)
- lime: 1 piece (juiced)
- vegetable oil: 1 tsp (or as needed)
- flour tortillas: 6 piece
- Mexican cheese blend: 3 cups (divided, shredded)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
