Havarti Shrimp Quesadillas Recipes

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SHRIMP QUESADILLAS



Shrimp Quesadillas image

Provided by Layla

Time 15m

Number Of Ingredients 8

1 pound uncooked medium shrimp (peeled and deveined)
1 tablespoon olive oil
1/2 cup onion (chopped)
1/2 cup bell pepper (chopped)
2 cloves garlic (minced)
2 tablespoons taco seasoning
1-2 cups melting cheese (mozzarella, cheddar, Mexican blend or Monterey Jack)
6-8 Medium flour tortillas

Steps:

  • Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
  • Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
  • Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
  • Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
  • Serve with Sour cream, salsa, or guacamole.

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

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

EASY SHRIMP QUESADILLA RECIPE



Easy Shrimp Quesadilla Recipe image

Quesadillas are a quick and easy dinner idea that are perfect for a busy night. This shrimp quesadilla recipe is a delicious twist on a Mexican classic. Filled with melted cheese and shrimp and topped with sour and guacamole, these quesadillas will make your taste buds smile.

Provided by Stephanie Dulgarian

Categories     Main Course

Time 10m

Number Of Ingredients 8

1 lb shrimp (shelled and deveined and defrosted if you buy them frozen)
1/4 teaspoon chipotle chile (ground)
5 tbs lime juice
1 tablespoon olive oil
1 red bell pepper (chopped)
1 onion (chopped)
8 flour tortillas (Soft-taco-size )
2 cups cheddar cheese (Shredded)

Steps:

  • In small bowl, toss shrimp, chipotle chile and lime juice then set aside.
  • In a nonstick skillet, heat oil, then add pepper and onion. Cook for 10 minutes or until tender.
  • Add shrimp and cook 3 minutes.
  • Transfer shrimp mixture to bowl and cover to keep warm.
  • Butter one side of each tortilla and place buttered side down on skillet or griddle. Add shrimp mixture, cheese, and cilantro, then add a second tortilla, butter side up.
  • Cook quesadilla about 2 minutes or until lightly toasted, then flip and cook 1 to 2 minutes longer or until cheese melts.
  • Cut quesadillas into wedges and serve with sour cream and guacamole!

Nutrition Facts : ServingSize 1 quesadilla, Calories 579 kcal, Carbohydrate 38 g, Protein 43 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 345 mg, Sodium 1647 mg, Fiber 3 g, Sugar 6 g

HAVARTI SHRIMP QUESADILLAS



Havarti Shrimp Quesadillas image

Apricot preserves add a touch of sweetness to the mushrooms, shrimp and cheese inside these grilled quesadillas. Or cook them in a hot skillet until lightly browned. -Susan Manning, Burlington, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

1/2 pound fresh mushrooms, chopped
1 tablespoon canola oil
1 tablespoon butter
6 tablespoons apricot preserves
6 flour tortillas (10 inches)
6 ounces Havarti cheese, thinly sliced
1/2 pound cooked medium shrimp, peeled and deveined and chopped
2 tablespoons butter, melted

Steps:

  • In a large skillet, saute mushrooms in oil and butter until tender. , Spread 1 tablespoon preserves over half of each tortilla; top with cheese, shrimp and mushrooms. Fold tortillas over. Brush both sides with melted butter., Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Serve warm.

Nutrition Facts : Calories 123 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 166mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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.

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