Shrimp and veggie quesadilla served with salsa and sour cream.

Shrimp and Veggie Quesadillas

ByCasey Monroe

why make this recipe

Shrimp and Veggie Quesadillas are a delicious and fun way to enjoy a meal filled with flavors and textures. They are quick to prepare and bring a delightful mix of shrimp, veggies, and cheese, all wrapped in a crispy tortilla. Plus, they make an excellent meal for gatherings, kids, or a busy weeknight dinner. Everyone loves quesadillas, and adding shrimp makes them special!

how to make Shrimp and Veggie Quesadillas

Ingredients

  • 3 tbsp. salted butter, plus more as needed
  • 1 large yellow bell pepper, finely chopped
  • 1 5-ounce package baby spinach
  • 1 bunch scallions, chopped
  • 1 lb. large shrimp, peeled, deveined and cut into chunks
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • Black pepper, to taste
  • 1/2 c. salsa verde
  • 6 large flour tortillas
  • 1 8-ounce bag shredded Monterey Jack cheese (about 2 cups)
  • 1 mango
  • Juice of 1 lime
  • Ancho chili powder, to taste
  • Sour cream and hot sauce, for serving (optional)

Directions

  1. Place a baking sheet on the middle oven rack and preheat to 250˚F.
  2. Melt 2 tablespoons of butter in a large cast-iron skillet over medium heat.
  3. Add the bell pepper and cook until just soft, about 2 minutes.
  4. Add the spinach and scallions; increase the heat to medium-high and cook until the spinach wilts and any juices evaporate, about 3 to 4 minutes.
  5. Add the shrimp to the pan and sprinkle with cumin, salt, and some black pepper. Cook, tossing, until the shrimp are just cooked through, about 2 minutes.
  6. Pour in the salsa verde, bring it to a boil, and cook until thickened, about 2 minutes. Pour the shrimp filling into a bowl and wipe the skillet clean.
  7. Lay out the tortillas on your work surface. Scoop some filling onto one side of each tortilla, leaving any liquid behind in the bowl. Sprinkle on some cheese and fold each tortilla in half over the filling.
  8. Return the skillet to medium heat. Add 1 tablespoon of butter and let it melt. Cook the quesadillas in batches until browned and crisp and the cheese is melted, about 2 minutes per side. Add more butter to the skillet as needed.
  9. Place the cooked quesadillas on the hot baking sheet in the oven to keep warm while you finish the rest.
  10. Peel, pit, and slice the mango. Sprinkle with lime juice and chili powder.
  11. Cut the quesadillas into wedges. Serve with the mango, plus sour cream and hot sauce, if desired.

how to serve Shrimp and Veggie Quesadillas

Serve the quesadillas warm with slices of mango on the side. You can add sour cream and hot sauce for extra flavor. This dish is perfect for sharing with friends and family!

how to store Shrimp and Veggie Quesadillas

If you have leftovers, let the quesadillas cool down. Store them in an airtight container in the fridge for up to 2 days. To reheat, you can use a skillet to crisp them again or a microwave for a quicker option.

tips to make Shrimp and Veggie Quesadillas

  • Feel free to use any vegetables you like, such as mushrooms or zucchini.
  • For a spicier kick, add sliced jalapeños to the filling.
  • Make sure to not overcook the shrimp, so they remain tender.

variation

You can replace shrimp with grilled chicken or black beans for a vegetarian option. Adding different cheeses, like cheddar or pepper jack, can also change up the flavor.

FAQs

1. Can I use frozen shrimp?
Yes, frozen shrimp works well! Just make sure to thaw it completely before cooking.

2. What type of cheese can I use?
You can use any cheese you enjoy, such as cheddar, mozzarella, or pepper jack.

3. Can I make these quesadillas ahead of time?
Yes, you can prepare the filling ahead and assemble the quesadillas right before cooking them. They are best fresh, but you can also keep leftovers for the next day!