Best 11 Quesadillas With Shrimp And Peppers Recipes

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Quesadillas with shrimp and peppers are a delightful and flavorful dish that combines the tenderness of shrimp with the vibrant flavors of bell peppers. Whether you're looking for a quick and easy weeknight meal or a fun appetizer for your next party, this recipe has you covered. With just a few simple ingredients and some basic cooking skills, you can create a delicious quesadilla that will tantalize your taste buds and leave you craving more. So gather your ingredients, fire up your stovetop, and let's embark on a culinary journey to create the perfect quesadilla with shrimp and peppers.

Here are our top 11 tried and tested recipes!

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Provided by DanaV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 13

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 uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

Steps:

  • 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.
  • Stir salt, cumin, and chili powder into onion and bell peppers.
  • Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
  • Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
  • Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
  • 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.
  • 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.

Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g

SHRIMP FRIED RICE QUESADILLAS



Shrimp Fried Rice Quesadillas image

Easy to make and always a treat, these fun quesadillas are bursting with flavor. The pepper Jack cheese gives them a nice kick. Feel free to add leftover fried rice.-Artland Campbell, Hyannis, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1/4 pound uncooked shrimp (41-50 per pound), peeled and deveined
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
3 tablespoons butter, divided
1 large egg, beaten
1/3 cup cooked long grain rice
1 tablespoon reduced-sodium soy sauce
2 flour tortillas (8 inches)
2 slices pepper jack cheese (3/4 ounce each)

Steps:

  • In a small skillet, saute the shrimp, onion and peppers in 1 tablespoon butter until shrimp turn pink; remove and keep warm., In a small bowl, whisk the egg. In the same skillet, heat 1 tablespoon butter until hot. Add egg; cook and stir over medium heat until egg is completely set. Stir in the rice, soy sauce and shrimp mixture., Spread remaining butter over 1 side of each tortilla. Place tortillas butter side down, on a griddle. Place a slice of cheese on each tortilla. Sprinkle shrimp mixture over half of each tortilla. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Cut into wedges.

Nutrition Facts : Calories 511 calories, Fat 30g fat (16g saturated fat), Cholesterol 242mg cholesterol, Sodium 903mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

SHRIMP QUESADILLA



Shrimp Quesadilla image

Quick and simple enough for any weekday, this dish boasts a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you like. Tiffany Bryson-San Antonio, Texas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup chopped onion
1 tablespoon finely chopped jalapeno pepper
1/2 pound uncooked shrimp, peeled, deveined and chopped
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/4 cup chopped tomato
4 flour tortillas (6 inches)
1/3 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large nonstick skillet coated with cooking spray, cook and stir onion and jalapeno until tender. Add the shrimp, cumin and pepper; cook and stir until shrimp turn pink. Transfer to a small bowl; stir in tomato., Coat the same skillet with cooking spray; add one tortilla. Top with half of cheese, half of shrimp mixture and one tortilla. Cook over medium heat for 2-3 minutes on each side or until lightly browned; remove. Repeat with remaining tortillas, cheese and shrimp mixture, spraying pan as needed. Cut into wedges.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 181mg cholesterol, Sodium 777mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

CHILE-LIME SHRIMP QUESADILLAS



Chile-Lime Shrimp Quesadillas image

Try these simple and delicious shrimp quesadillas that include the unbeatable flavor combo of cilantro, lime, chili and pepper jack cheese.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 9

1 lb. frozen cooked cleaned medium shrimp, thawed
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/2 tsp. garlic powder
1 tsp. chili powder
1 cup frozen corn, thawed
1 red pepper, cut into thin strips
8 flour tortillas (6 inch)
1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese

Steps:

  • Combine first 5 ingredients; set aside.
  • Heat large skillet sprayed with cooking spray on medium heat. Add corn and peppers; cook and stir 3 to 5 min. or until peppers are crisp-tender. Stir in shrimp mixture; cook 2 min. or until heated through, stirring frequently. Spoon onto tortillas; top with cheese. Fold in half.
  • Wipe out skillet with paper towels; spray with cooking spray. Add quesadillas, in batches; cook 3 to 4 min. or until golden brown on both sides, turning after 2 min.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 22 g

SHRIMP QUESADILLA RECIPE



Shrimp Quesadilla Recipe image

Try this seafood spin on an easy quesadilla with flavorful shrimp. Combined with bell pepper, onion, spices, and cheese, it's a delicious dish.

Provided by Morgan Baker

Categories     Lunch     Entree     Dinner

Time 26m

Number Of Ingredients 11

2 tablespoons olive oil
½ yellow onion, sliced
½ bell pepper, sliced
¼ lb uncooked large shrimp, peeled and deveined
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground cumin
2 tablespoons butter
2 burrito size tortillas
1 ½ cups Monterey jack cheese

Steps:

  • Gather the ingredients.
  • In a large heavy-bottomed skillet over medium heat, heat the olive oil until shimmering. Add the onion and bell pepper and sauté, stirring occasionally, until tender, about 6 minutes.
  • Add the shrimp, onion powder, garlic powder, paprika, cumin, and salt to taste. Cook until the shrimp are pink and opaque, about 4 minutes. Transfer the mixture to a bowl and set aside.
  • Wipe down the skillet and return it to the heat, or use a separate skillet if needed. Add 1 tablespoon butter and allow it to melt but not brown.
  • Add the tortilla to the pan and sprinkle about half the cheese on top of the tortilla, then top with the shrimp mixture and add the remaining cheese.
  • Top with the second tortilla. Spread the remaining tablespoon butter on top. Cook until the bottom is golden brown and crisp, about 3 minutes.
  • Carefully flip the quesadilla and cook until brown and crisp on the other side and the cheese is melted, about 3 more minutes. Lower the heat if the tortilla is getting too dark before the cheese is fully melted.
  • Transfer to a cutting board and slice into wedges using a large knife or a pizza cutter. Serve hot with your choice of toppings or sauces for dipping.

Nutrition Facts : Calories 1468 kcal, Carbohydrate 147 g, Cholesterol 232 mg, Fiber 10 g, Protein 58 g, SaturatedFat 31 g, Sodium 2513 mg, Sugar 3 g, Fat 72 g, ServingSize 1 quesadilla, UnsaturatedFat 0 g

SHRIMP, POBLANO QUESADILLAS



Shrimp, Poblano Quesadillas image

Make and share this Shrimp, Poblano Quesadillas recipe from Food.com.

Provided by adopt a greyhound

Categories     < 60 Mins

Time 35m

Yield 2 quesadillas, 2 serving(s)

Number Of Ingredients 14

2 poblano peppers, roasted
1 tablespoon olive oil
1/2 lb shrimp
1/4 teaspoon salt
3 garlic cloves, minced
3/4 tablespoon flour
1/8 teaspoon cayenne pepper
1/4 cup half-and-half
3/8 cup milk, 1
3/8 cup asadero cheese, chunks
1/4 yellow pepper, chopped
1/4 cup cilantro leaf
1 tablespoon lime juice
2 flour tortillas, 8 inch

Steps:

  • Remove seeds from the roasted peppers.
  • Heat oil in a large skillet over med. high heat. Add shrimp and salt.
  • Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
  • Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
  • Add flour and cayenne, cook 1 minute.
  • Whisk in half and half, then milk and cook 2 minutes.
  • Remove from heat add half of the cheese and stir to melt.
  • Divide into half.
  • Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
  • Heat a flat griddle.
  • On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
  • Place a layer of roasted pablanos over the cheese mixture.
  • Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
  • Fold over the blank half of the tortilla over the stuffing.
  • Place onto heated, oiled griddle for 3-4 minutes until crisp.
  • Turn over and another 3-4 minutes on the other side.
  • Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.

Nutrition Facts : Calories 496.3, Fat 24, SaturatedFat 9.6, Cholesterol 264.4, Sodium 942, Carbohydrate 34.3, Fiber 5.1, Sugar 1.6, Protein 37.1

QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS



Quesadillas with Shrimp, Pineapple and Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

8 ounces, fluid, Mexican red sauce, such as enchilada sauce or taco sauce
12 whole large shrimp, peeled, deveined and rinsed clean
2 tablespoons olive oil
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/3 pineapple, coarsely chopped
2 tablespoons butter, plus more as needed
Twelve 6-inch flour tortillas
2 cups grated cheese (Monterey Jack is best)
Kosher salt
Pico de gallo, guacamole and sour cream, for serving

Steps:

  • On a large plate, pour the red sauce over the shrimp and set aside.
  • Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
  • Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
  • Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
  • Add the shrimp and 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.
  • Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
  • Serve the quesadilla with pico de gallo, guacamole and sour cream.

QUESADILLAS WITH SHRIMP AND PEPPERS



Quesadillas With Shrimp and Peppers image

Make and share this Quesadillas With Shrimp and Peppers recipe from Food.com.

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

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
1 tablespoon 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 wedge, 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.

Nutrition Facts : Calories 303.7, Fat 18.2, SaturatedFat 8.2, Cholesterol 44.3, Sodium 642, Carbohydrate 23.1, Fiber 2.1, Sugar 3, Protein 12.2

QUICK SHRIMP QUESADILLAS



Quick Shrimp Quesadillas image

A delicious quick recipe for shrimp quesadillas. Serve with sour cream, guacamole, and salsa.

Provided by Jules921

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 5

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 cup chopped red bell pepper
½ cup sliced scallions
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 pound uncooked medium shrimp - peeled, deveined, and cut in half
2 cups shredded Monterey Jack cheese
5 (10 inch) flour tortillas

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
  • Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
  • Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.

Nutrition Facts : Calories 543.3 calories, Carbohydrate 39.1 g, Cholesterol 178.3 mg, Fat 28.2 g, Fiber 3.1 g, Protein 32.2 g, SaturatedFat 11.3 g, Sodium 849.8 mg, Sugar 3.1 g

SHRIMP AND TOMATILLO QUESADILLAS



Shrimp and Tomatillo Quesadillas image

Categories     Cheese     Herb     Vegetable     Appetizer     Broil     Shrimp     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

2 red bell peppers
1 pound uncooked medium shrimp, peeled, deveined
1 tablespoon vegetable oil
Vegetable oil
6 9- to 10-inch-diameter flour tortillas
3/4 cup chopped fresh cilantro
2 cups (packed) grated Monterey Jack cheese with jalapeños (about 8 ounces)
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
6 medium tomatillos , husked, thinly sliced

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Remove from heat. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch-thick strips. Set aside.
  • Preheat broiler. Toss shrimp with 1 tablespoon oil. Place on baking sheet. Broil shrimp until just opaque in center, about 2 minutes. Cut shrimp lengthwise in half. Transfer to bowl.
  • Preheat oven to 400°F. Brush 2 baking sheets with oil. Place 2 tortillas on 1 prepared baking sheet. Place 1 tortilla on second prepared baking sheet. Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese. Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally. Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally. Top with remaining 3 tortillas, pressing lightly to adhere. Brush tops of tortillas with oil. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
  • Cut each quesadilla into 6 wedges and serve.

CRISPY-EDGED QUESADILLA



Crispy-Edged Quesadilla image

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3

2 teaspoons oil (such as olive, grapeseed or sunflower oil)
1 (8-inch) flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)

Steps:

  • Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
  • Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
  • Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

Tips:

  • Use large shrimp: Jumbo or extra-large shrimp are best for quesadillas as they hold up well during cooking and provide a satisfying bite.
  • Season the shrimp well: Don't be shy with the spices! A good blend of chili powder, cumin, salt, and pepper will give the shrimp great flavor.
  • Cook the shrimp in a single layer: This will help them cook evenly and prevent them from steaming.
  • Don't overcook the shrimp: Overcooked shrimp will be tough and rubbery. Cook them just until they are opaque and pink in the center, about 2-3 minutes per side.
  • Use a variety of peppers: Different types of peppers will give your quesadillas a variety of flavors and textures. Try using a mix of bell peppers, poblano peppers, and jalapeño peppers.
  • Roast the peppers before using them: Roasting the peppers will bring out their natural sweetness and smokiness.
  • Use a good quality cheese: A good melting cheese like mozzarella or cheddar will help to hold the quesadillas together and give them a gooey, delicious center.
  • Don't overcrowd the quesadillas: If you try to fit too many ingredients into a quesadilla, it will be difficult to fold and cook evenly.
  • Cook the quesadillas over medium heat: This will help to prevent the tortillas from burning and will give the cheese time to melt.

Conclusion:

Quesadillas with shrimp and peppers are a simple but delicious meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover shrimp and peppers. With a few simple tips, you can make quesadillas that are crispy on the outside and gooey on the inside, with a perfect balance of flavors and textures.

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