Best 5 Quesadillas De Camarones Pioneer Woman Recipes

In the realm of culinary delights, where flavors dance and aromas ignite the senses, there exists a dish that captivates the palate with its tantalizing blend of textures and tastes - the quesadilla de camarones, a culinary masterpiece from the Pioneer Woman's kitchen. Embark on a flavor-filled journey as we delve into the art of crafting this delectable dish, transforming simple ingredients into a symphony of flavors that will leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

QUESADILLAS DE CAMARONES (SHRIMP QUESADILLAS) - PIONEER WOMAN

Quesadillas De Camarones (Shrimp Quesadillas) - Pioneer Woman image

I discovered The Pioneer woman earlier this year and am happy that I did. Ree does a tremendous job providing detailed instructions and pictures on how to make all of her recipes. I made these quesadillas last month..and man oh man are they good! I found the key for these quesadillas is cooking the vegetables separately from the shrimp, chopping the shrimp into small pieces, and of course the butter used in the cooking of the assembled quesadilla...use butter...I promise...you won't be sorry you did. Enjoy!!

Provided by Johnsdeere

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

12 flour tortillas
12 large shrimp, peeled and deveined
8 ounces Mexican red sauce
1 onion, large
1 red bell pepper
1 green bell pepper
2 cups monterey jack cheese, grated
2 tablespoons olive oil
butter, as needed

Steps:

Pour red sauce over peeled and deveined shrimp, set aside.
Chop vegetables into larges pieces.
Heat skillet over high heat and add olive oil.
Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the red sauce.
Cook, stirring only occasionally, until shrimp is opague. Add in a little water if the sauce gets dry.
Remove from skillet and chop shrimp into bite-size pieces.
In a separate skillet, heat butter. Place tortilla in skillet then layer on ingredients; cheese, vegetables, and shrimp.
Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.
Remove from skillet and slice into wedges.
Eat and Enjoy!

Nutrition Facts : Calories 395.2, Fat 20.8, SaturatedFat 9, Cholesterol 55, Sodium 609.8, Carbohydrate 35, Fiber 2.9, Sugar 3.4, Protein 17

QUESADILLAS DE CAMARONES (PIONEER WOMAN)

Quesadillas De Camarones (Pioneer Woman) image

Wow are these terrific. I never thought about making shrimp quesadillas, and I wish I saw this recipe sooner. I didn't use as much butter as the recipe called for, and I found my griddle worked great the whole way through just by starting with a little butter in the pan. I also didn't find it needed any salt because the enchilada sauce was salty enough. I served this with guacamole and salsa. If I had any cilantro in the house, I would have topped the entire mixture with a bunch of it. Recipe courtesy of The Pioneer Woman Cooks: Food From My Frontier.

Provided by AmyZoe

Categories Lunch/Snacks

Time 35m

Yield 6 quesadillas, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 lbs large shrimp (peeled and deveined, tails off)
salt
7 ounces Mexican tomato sauce or 7 ounces enchilada sauce
1 large onion (cut in half and then into slices)
1 red bell pepper (seeded and sliced into strips)
1 green bell pepper (seeded and sliced into strips)
6 tablespoons butter (for frying, I skipped this part)
12 large flour tortillas
2 1/2 cups monterey jack cheese (shredded)
pico de gallo, for serving
guacamole, for serving

Steps:

Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp.
Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.
Pour in the tomato sauce.
Stir around and allow to simmer for a couple of minutes.
Remove the shrimp from the skillet, and chop it into chunks. Set aside.
In a separate skillet, heat the remaining tablespoon of olive oil over high heat.
Throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas.
Remove the peppers from the skillet and set them aside.
Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.
Cover the cheese with pepper and onion mixture.
Lay the chopped shrimp on top of the peppers.
When the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time.
Continue cooking until the second side is golden.
Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with pico de gallo and guacamole.

THE GREATEST QUESADILLA

The Greatest Quesadilla image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 10

Ingredients

1 cup grated white Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated pepper jack cheese
6 tablespoons salted butter
Six 8-inch flour tortillas
Pinch of kosher salt
Pinch of freshly ground black pepper
2 Roma tomatoes, diced
One 4-ounce can diced green chiles, drained
9 fresh cilantro sprigs, for garnish

Steps:

Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

QUESADILLAS WITH SHRIMP AND PEPPERS

Quesadillas with Shrimp and Peppers image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup Mexican red sauce
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 green bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese (Monterey Jack is best)
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving

Steps:

On a large plate, pour the red sauce over the shrimp and set aside.
Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
Serve with sour cream, cilantro and lime wedges

QUESADILLAS DE CAMARONES

Quesadillas De Camarones image

Make and share this Quesadillas De Camarones recipe from Food.com.

Provided by chelsea.pyeatt

Categories Onions

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

flour tortilla
12 whole large shrimp, Peeled And Deveined
8 fluid ounces Mexican red sauce
1 large onion
1 whole red bell pepper
1 whole green bell pepper
2 cups grated monterey jack cheese
2 tablespoons olive oil
salt

Steps:

Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.
Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole-whatever you'd like!

Nutrition Facts : Calories 210.3, Fat 16.2, SaturatedFat 7.8, Cholesterol 51.2, Sodium 283.6, Carbohydrate 4.8, Fiber 1.2, Sugar 2.6, Protein 11.8

Tips:

Use fresh, large shrimp for the best flavor and texture.
If you don't have a grill, you can cook the shrimp in a skillet over medium heat.
Be sure to season the shrimp well with salt, pepper, and chili powder before cooking.
Use a variety of cheeses in your quesadillas for a more complex flavor.
Serve the quesadillas with your favorite toppings, such as guacamole, salsa, and sour cream.

Conclusion:

Quesadillas de Camarones, or shrimp quesadillas, are a delicious and easy-to-make Mexican dish. They are perfect for a quick lunch or dinner, and can be made with a variety of ingredients. Whether you like your quesadillas simple or loaded with toppings, there is a recipe in this article that is sure to please everyone. So next time you are looking for a quick and easy meal, give quesadillas de camarones a try. You won't be disappointed!