Chipotle Shrimp Quesadillas
A simple and easy appetizer that is full of amazing flavors! These Chipotle Shrimp Quesadillas are filled with seasoned shrimp, sauteed peppers & onions, sweet corn, black beans, and spicy chipotle peppers. They are so delicious that one just isn’t enough!
Cheesy Goodness!
If you are like me, you love quesadillas! They are tons of cheesy goodness wrapped in tortillas. They can be an easy appetizer or a quick meal. The only thing that could make it even better is shrimp! But not just any kind of shrimp, CHIPOTLE SHRIMP!
These Chipotle Shrimp Quesadillas are simple to make and even easier to eat! I’ve made many quesadillas in the past. But, these are the most flavorful I have ever had. Just one bite of the spicy shrimp and veggie filling will have you craving for more!
Chipotle Shrimp Quesadilla Ingredients:
Let’s walk through each ingredient so you understand its importance. These ingredients are really easy to work with and find in your local grocery store. It is the perfect season for fresh ingredients, so take advantage of that!
Shrimp: I used medium-sized shrimp for this recipe. They were the perfect size for these quesadillas. Make sure to peel and devein the shrimp first when prepping. It will save you a lot of time later.
Cooking Oil: A simple cooking oil is perfect for cooking the filling and the quesadillas. EVOO, vegetable oil, canola oil, or grapeseed oil will do just fine.
Yellow Onion: I roughly chopped some yellow onions to go into the filling. They are slightly sweet and go great with the peppers. You only need about 1 cup.
Bell Peppers: I used 1 cup of bell peppers. I used different colored bell peppers for presentation purposes, but that isn’t necessary.
Garlic: Minced garlic goes great in almost everything. I used about 1 tbsp in the filling. It makes the filling even more delicious. Make sure to mince it so that you aren’t eating large pieces of garlic in your quesadillas.
Yellow or White Corn: I love yellow and white sweet corn! Either will go great in this recipe. It adds some additional texture to the filling. I used canned corn to make it easier, but fresh is always appreciated.
Black Beans: Black Beans added some texture to the filling as well. When cooked, they are rich and creamy. I just had to add them to these quesadillas. I used ½ of a can of black beans to the filling.
Chipotle Chilies: These chipotle peppers in adobo sauce set these quesadillas off! They added the perfect amount of smokiness and spice to the filling. I used the adobo sauce from the can as well.
Chili Powder: Chili powder is a must in recipes like this. It is smoky and adds some additional spice. I used a pretty mild chili powder. Make sure to measure this properly. You don’t want to be choking on your quesadillas.
Ground Cumin: I used about a teaspoon of ground cumin. Cumin is a very warm and earthy spice. If using whole seeds, I suggest toasting them before grinding. Toasting spices allows them to reach their optimal flavor.
Dried Oregano: Oregano is a perfect herb for recipes like this! It is warm with a slightly bitter taste. You only need a small amount to make a big difference.
Salt: I used good old kosher salt for the filling. I always have some extra on hand just in case I had to season to taste at the end.
Ground Black Pepper: I used about 1 tsp of ground black pepper. It adds some additional spice and you can't have salt without pepper. I had some extra on hand for seasoning at the end just in case.
Lime Juice: Acid is the perfect way to help cut that taste of spice. I used lime juice because it isn’t as potent as lemon juice to me. Plus, it brightens up the filling’s taste.
Fresh Cilantro: Fresh cilantro is a must for quesadillas in my opinion. I roughly chopped some to go inside the filling and to garnish. Remember that fresh is always better.
Melting Cheese: You cannot have quesadillas without cheese! You want to use a good melting cheese such as Cheddar, Mozzarella, Mexican Blend, or Monterey Jack Cheese. If you want to add more cheese, go for it! The more cheese the better!
Flour Tortillas: I used medium-sized flour tortillas. They were a perfect size. I also decided to fold the tortillas instead of using one on top of the other. They flip a lot easier in the pan that way.
How to Make Chipotle Shrimp Quesadillas:
Y’all don’t understand how much I love a good quesadilla. The mix of spice, texture, and cheesy made these quesadillas amazing! Grab a few while you can! They will be gone before you know it!
The full written recipe is below, but here’s an overview.
Step 1: Marinate the Shrimp. In a medium-sized bowl, season the shrimp lightly with salt, ground black pepper, and 1 tbsp of chili powder. Mix and allow the shrimp to marinate in the refrigerator for 10 minutes.
Step 2: Saute the Onions & Peppers. While the shrimp is marinating, heat 2 tbsp of cooking oil on medium-high heat in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook until tender (about 3 minutes).
Step 3: Add the Remaining Ingredients. Add the corn, black beans, chipotle chilies, adobo sauce, chili powder, ground cumin, dried oregano, 1 tbsp of salt, 1 tsp of ground black pepper, and lime juice. Mix and cook for about 3 minutes. Stir occasionally to prevent burning.
Step 4: Season to Taste & Add the Shrimp. Taste and season with additional salt and ground black pepper if necessary. Add the seasoned shrimp and cook for another 2 - 3 minutes or until the shrimp begins to turn pink. Mix occasionally for even cooking.
Step 5: Prep the Skillet for the Quesadillas. Transfer the mixture to a bowl. Clean your skillet and place it back on the heat. Heat on medium-high heat. Spray the pan with non-stick spray or add 1 - 2 tbsp of cooking oil.
Step 6: Assemble the Quesadillas. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Add ⅓ - ½ cup of the shrimp mixture on top of the cheese. Top with cheese and fold the tortilla in half.
Step 7: Cook the Quesadillas. Cook until golden and crispy (about 2 - 3 minutes) on each side. Repeat this process with the remaining tortillas. Remove the quesadillas from the pan and cut. Enjoy!
My favorite toppings for Quesadillas
Quesadillas are great on their own, but they go great with toppings, dips, and sauces! Here are some of my favorites:
Mild, Medium, or Spicy Salsa
Fresh Guacamole
Spicy Queso
Classic Pico de Gallo
Sour Cream
I’d love to hear your feedback about these Chipotle Shrimp Quesadillas! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Chipotle Shrimp Quesadillas
Ingredients
Instructions
- In a medium-sized bowl, season the shrimp lightly with salt, ground black pepper, and 1 tbsp of chili powder. Mix and allow the shrimp to marinate in the refrigerator for 10 minutes.
- While the shrimp are marinating, heat 2 tbsp of cooking oil on medium-high heat in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook until tender (about 3 minutes).
- Add the corn, black beans, chipotle chilies, adobo sauce, chili powder, ground cumin, dried oregano, 1 tbsp of salt, 1 tsp of ground black pepper, and lime juice. Mix and cook for about 3 minutes. Stir occasionally to prevent burning.
- Taste and season with additional salt and ground black pepper if necessary. Add the seasoned shrimp and cook for another 2 - 3 minutes or until the shrimp begins to turn pink. Mix occasionally for even cooking.
- Transfer the mixture to a bowl. Clean your skillet and place it back on the heat. Heat on medium-high heat. Spray the pan with non-stick spray or add 1 - 2 tbsp of cooking oil.
- Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Add ⅓ - ½ cup of the shrimp mixture on top of the cheese. Top with cheese and fold the tortilla in half.
- Cook until golden and crispy (about 2 - 3 minutes) on each side. Repeat this process with the remaining tortillas. Remove the quesadillas from the pan and cut. Serve with your choice of salsa, sour cream, guacamole, pico de gallo, etc. Enjoy!
Calories
543Fat (grams)
27Sat. Fat (grams)
12Carbs (grams)
45Fiber (grams)
6Net carbs
39Sugar (grams)
4Protein (grams)
33Sodium (milligrams)
2121Cholesterol (grams)
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