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Shrimp Quesadillas

Original recipe makes 6 quesadillas


  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 pound Rainbow 14oz Large Cooked Tail Off Shrimp
  • 1 jalapeno pepper, seeded and minced
  • 1 lime, juiced
  • 1 teaspoon vegetable oil, or as needed
  • 6 largeflour tortillas
  • 3 cups Organic Valley Mexican Cheese Blend


1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.

2. Stir salt, cumin, and chili powder into onion and bell peppers.

3. Stir shrimp into onion and bell peppers and cook 2 - 3 minutes.

4. Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.

5. Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.

6. Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.

7. Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

PREP 15 mins

COOK 1 hr

READY IN 1 hr15 mins

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