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Shrimp-tastic Quesadillas

May 21, 2012 By Julie 10 Comments

I must admit, since creating the chicken wraps from the Sargento recipe site a couple weeks back, I’ve found myself surfing back there on occasion, looking for more quick and tasty dinner time ideas.   Last night the return trip arose from a desire to use up some leftover cooked shrimp from  a low country boil eaten the night before.  I popped over to take a gander and right on the front page, staring straight at me as if to say, “eat me you sassy, hungry home cook you”, was a simple and straightforward recipe for chipotle shrimp quesadillas.

Bingo.


As always, I ended up making a few adjustments to accommodate what I had on hand but regardless, they turned out perfect.  Twenty minutes later dinner was on the table and everyone was enjoying a south of the border feast.  I even managed to put together a little homemade pico de gallo as a flavorful accompaniment.

I’ve had so much fun experimenting with Sargento’s new thin cheese that now I’d like to offer up the same opportunity for you.  I have three coupons available for free packages of their Ultra Thin Slices.  If you’d like a shot at snagging these valuable papers, simply leave a comment below and I’ll enter you into the fray.  Comments will be accepted through midnight of the 24th and the winner will be announced this Friday the 25th.  Good luck!

Enough mealtime banter.  Let’s eat.

Grab up a handful of tortillas (I used whole wheat for added goodness) and brush a little oil on the outsides.  Drop them, oil side down, onto a baking sheet and slap a couple pieces of cheese on top (I lined mine with foil for the lazy man’s clean-up).

Now grab up your toppings.  Here’s what Sargento’s recipe calls for:

I also added a bit of spinach and a couple spices because the mood was hitting me.  Top it off with a few more slices of cheese, or if you’re like me, a handful of shredded pepper jack for a little extra kick butt flavor fabulousness.

Top with another oil brushed tortilla and slide into the oven to cook up.  Serve with salsa or, if your salsa kicked the bucket and you’re too lazy to run to the store for another jug (ahem, just sayin’), make up a quick batch of pico de gallo.  My version was simply a chopped roma tomato, a little diced red onion and a few flavor enhancers added for good measure.

Time to serve it all up and enjoy yet another kitchen success that you’ve created.

Note:  I received products and compensation from Sargento Foods Inc. and the Motherhood as part of my participation in this campaign.  As always, all thoughts and opinions expressed in this post are my own.

Print

Shrimp-tastic Quesadillas

Yield: 2 Eight Piece Quesadillas

Total Time: 30 min

Adapted from Sargento's Recipe for Chipotle Shrimp Quesadillas

Ingredients:

4 Tortillas (I used whole wheat)
1/2 Tbsp Olive Oil
6 Slices of Sargento Ultra Thin Cheddar
6-8 Large Shrimp, Chopped
1 Green Onion, Chopped (both whites and greens)
1 Roma Tomato, Chopped
1 Avocado, Sliced Thin
2-3 Handfuls Fresh Spinach, Chopped
1-2 Oz. Shredded Pepper Jack Cheese
Garlic Powder for sprinkling over the quesadilla
Cumin for sprinkling over the quesadilla

For the Pico de Gallo:

2 Roma Tomatoes, Chopped
1/4 Red Onion, Minced
1 Tbsp Fresh Cilantro, Chopped Fine
1/2 Lime, Juiced
1/2 tsp Apple Cider Vinegar
1/4 tsp Garlic Powder
1/4 tsp Cumin
Salt to Taste

Directions:

Brush the outsides of the tortillas with the oil and lay, greased side down, onto a cookie sheet.

Add 3 slices of cheese to each quesadilla.

Follow that up with the shrimp, onion, tomatoes, avocado, spinach, additional cheese and spices.

Top with another oil brushed tortilla.

Place quesadillas into an oven preheated to 450 degrees and let cook for about 5-7 minutes, flipping over midway if the top is getting to cooked.

Pull out and serve with salsa or homemade pico de gallo.

To make the pico de gallo, simple combine the above listed ingredients; the tomatoes, onion, cilantro, lime juice, vinegar, garlic powder, cumin and salt.

Amount Per Serving (When Calculated for a one quesadilla portion)

Calories 529.0, Total Fat 35.4 g, Saturated Fat 12.7 g, Polyunsaturated Fat 2.4 g, Monounsaturated Fat 14.9 g, Cholesterol 89.5 mg, Sodium 773.7 mg, Potassium 717.7 mg, Total Carbohydrate 35.4 g, Dietary Fiber 10.9 g, Sugars 1.7 g, Protein 23.1 g

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Filed Under: Appetizers, Food, Main Course, Other, Seafood, Snacks, Sponored Posts Tagged With: Chipotle, Mexican, Motherhood, Sargento

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Comments

  1. Denise @ Creative Kitchen says

    May 21, 2012 at 2:48 pm

    A lot of my very favorite flavors going on here…Mmm!! And I love quesadillas, but tend to lean toward tostadas these days. Thanks for sharing!! 🙂

    Reply
  2. anniebakes says

    May 21, 2012 at 8:36 pm

    I am all over this one, LOVE it and I have some leftover shrimp to use up! Great job! anne

    Reply
  3. Sorta Southern Single Mom says

    May 22, 2012 at 7:24 am

    Quesadillas are on my list of go-to meals here…not usually this fancy, but I through some cheese and chicken in and add some fancy stuff for me and we are all happy!

    Reply
  4. Rita says

    May 22, 2012 at 12:51 pm

    Quessadillas are right up my alley Julie. Love this for lunch ot anytime; I have never made them with shrimps. Great ingredients for perfect taste.
    Rita

    Reply
  5. Jenny @ BAKE says

    May 23, 2012 at 6:55 am

    dinner time at your house sounds incredible! the photos are gorgeous

    Reply
  6. Katerina says

    May 23, 2012 at 12:44 pm

    The story of my life every weekday is to find something tasty and quick to feed the hungry crowd here! These quesadillas sound like the perfect idea Julie!

    Reply
  7. Beth says

    May 24, 2012 at 4:56 pm

    These quesadillas look terrific. Sounds like you’ve found a great source for recipes!

    Reply
  8. Gitte says

    June 18, 2012 at 8:31 pm

    I’m always in the mood for a good quesadilla, love it in particular with shrimp. Yours look fantastic!

    Reply
  9. Sally says

    June 22, 2012 at 4:20 pm

    I’d love to make these but how do you flip it over without everything falling out?

    Reply
  10. Aggie says

    June 25, 2012 at 6:18 am

    Ok, loving these!! Been trying to find new easy dinners, quesadillas are always a great way to go, but I usually do it stovetop, I’m totally baking them next time so I can make a bunch at once! Awesome!

    Reply

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