Ingredients
- 1/2 lb raw shrimp, peeled and deveined
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 small onion, sliced
- 1/2 bell pepper, sliced
- 1 cup shredded Mexican blend cheese (or cheddar, Monterey Jack, or mozzarella)
- 2 large flour tortillas
- Optional: sour cream, salsa, guacamole, or lime wedges for serving
Instructions
- In a bowl, toss shrimp with chili powder, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Sauté onions and peppers for 3–4 minutes until softened.
- Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from heat and chop if desired.
- Wipe skillet clean. Place one tortilla in pan over medium-low heat.
- Sprinkle half of the cheese on one half of the tortilla. Top with shrimp and veggie mixture, then the rest of the cheese. Fold the tortilla over.
- Cook 2–3 minutes per side until golden and crispy, and cheese is melted.
- Remove from pan, let rest, then cut into wedges. Serve with desired toppings.
Notes
- Add jalapeños or hot sauce for spice.
- Use spinach, mushrooms, or corn for added veggies.
- Try different cheeses like pepper jack for more flavor.
- Make a full quesadilla by using two tortillas instead of folding one.
- Store filling separately if making ahead or freezing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 160mg
