These shrimp quesadillas are perfect as a lunch, dinner, or snack. What a great way to use up fresh herbs and serve up a wholesome treat!
Ingredients
- roasted red peppers, drained and: 0.25 jar (16 ounce jar, minced)
- fresh cilantro: 2 Tbsp (to taste, chopped)
- limes: 2 piece (juiced)
- chili powder: 0.25 tsp
- shrimp - peeled, deveined, and chopped into bite-sized pieces: 8 piece
- olive oil: 2 tsp
- onion: 0.25 piece (minced)
- flour tortillas: 4 piece (8 inch)
- Mexican cheese blend: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
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Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
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Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
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Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.
