Shrimp Quesadillas With Cajun Remoulade Recipes

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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

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

ROUND 2 RECIPE - CAJUN QUESADILLAS



Round 2 Recipe - Cajun Quesadillas image

Provided by Sandra Lee

Time 15m

Yield 2 quesadillas

Number Of Ingredients 6

2 tablespoons canola oil
4 large flour tortillas
1 cup shredded Monterey jack cheese, divided
Reserved 1 1/2 cups Chicken Jambalaya
Reserved 1/2 cup remoulade from Cajun Catfish Cakes with Remoulade
Chopped fresh cilantro, for garnish, optional

Steps:

  • Heat a large skillet over medium heat and drizzle with canola oil. Place 1 tortilla in the skillet to warm. Sprinkle over half the cheese. Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired.

SHRIMP QUESADILLAS



Shrimp Quesadillas image

This is a quick and easy dinner - use pre-cooked shrimp to make it even faster. This makes 4 servings, each is 5 ww points!

Provided by MA HIKER

Categories     Mexican

Time 36m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb large shrimp, pre-cooked, peeled, and deveined
1/4 teaspoon salt
1 small onion, thinly sliced
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 lb fresh white mushroom, sliced
1 cup fresh spinach leaves, chopped
1 tablespoon fresh cilantro, chopped
4 (8 inch) flour tortillas (fat free)
1 cup monterey jack cheese (reduced fat)

Steps:

  • Remove the tails from the shrimp.
  • Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
  • Remove from the heat, add the shrimp and cilantro.
  • Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
  • Repeat with the remaining ingredients, making 4 quesdillas.
  • Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
  • Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
  • Transfer quesadillas to a plate and keep warm.
  • Repeat with remaining two quesadillas.

Nutrition Facts : Calories 394.2, Fat 14.7, SaturatedFat 6.8, Cholesterol 154.8, Sodium 789.1, Carbohydrate 34, Fiber 2.8, Sugar 3, Protein 31.1

SHRIMP QUESADILLA



Shrimp Quesadilla image

Make and share this Shrimp Quesadilla recipe from Food.com.

Provided by Lavender Lynn

Categories     Lunch/Snacks

Time 45m

Yield 1 serving(s)

Number Of Ingredients 10

1/4 lb small baby shrimp
2 tablespoons lime juice or 2 tablespoons lemon juice
1/4 jalapenos or 1/4 serrano chili, finely minced
1 tablespoon green onion, chopped
1 tablespoon cilantro, chopped
2 medium sized flour tortillas
3/4 cup monterey jack cheese, shredded
1/4 avocado, sliced
dollop sour cream
salt and pepper

Steps:

  • Place shrimp in a bowl.
  • Add lime or lemon juice, chiles, green onion, cilantro.
  • Sprinkle with salt and pepper.
  • Let Marinade for 10-30 minutes.
  • Strain out the juice.
  • Heat a cast iron or stick-free skillet on medium high.
  • Add 1/2 tsp of oil amd spread it around the pan.
  • Place 1 tortilla on the skillet.
  • Flip it over a few times, 10 seconds between flips so that air pockets form.
  • Do this with the second tortilla also. Leave the 2nd tortilla in the pan.
  • Sprinkle the tortilla with the grated cheese.
  • Distribute the shrimp mixture on top of the cheese.
  • Place the other tortilla on top.
  • Use 2 spatulas(one on top and one on bottom) to flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt.
  • Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.
  • Cut like a pie into six pieces.
  • Serve with avocado slices and sour cream. Garnish with cilantro.

Nutrition Facts : Calories 829.1, Fat 42.1, SaturatedFat 19.2, Cholesterol 314.6, Sodium 2118.3, Carbohydrate 57.1, Fiber 6.6, Sugar 3.3, Protein 55.5

SHRIMP QUESADILLAS



Shrimp Quesadillas image

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

Provided by Lauri the cooker

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups cooked baby shrimp
1/2 cup fresh cilantro
1 cup tomatoes
1/2 cup mushroom (optional)
1/3 onion
2 cups shredded mozzarella cheese
4 flour tortillas

Steps:

  • Using a pan, warm up both tortillas.
  • On one of the tortillas spread some of the cheese all over the tortilla. Them add the rest of the ingredients, remember mushrooms is optional.
  • Then add some more cheese on top of the ingredients to make the other tortilla stick. Becareful when flipping the quesadilla over.
  • Toast until cheese is melted.

Nutrition Facts : Calories 274, Fat 14.9, SaturatedFat 8, Cholesterol 44.2, Sodium 545.4, Carbohydrate 19.4, Fiber 1.6, Sugar 2.8, Protein 15.4

CHEESY SHRIMP QUESADILLAS



Cheesy Shrimp Quesadillas image

Make and share this Cheesy Shrimp Quesadillas recipe from Food.com.

Provided by loof751

Categories     Lunch/Snacks

Time 20m

Yield 6 quesadillas, 6 serving(s)

Number Of Ingredients 9

1 (4 ounce) can chopped green chilies
2 cups cooked shrimp
1 cup chopped fresh spinach
1 tablespoon olive oil
1 cup shredded monterey jack pepper cheese
1 cup shredded cheddar cheese
1 tablespoon chopped cilantro
12 flour tortillas (6-inch size)
nonstick cooking spray

Steps:

  • Chop the shrimp. Saute the spinach in the olive oil and set aside. Drain the chilis.
  • Combine the chilis, shrimp, spinach, pepperjack cheese, cheddar cheese, and cilantro.
  • Heat a small skillet over medium heat. Spray one of the tortillas with cooking spray and place, spray side down, in the skillet. Top with 1/6 of the shrimp mixture. Spray another tortilla with cooking spray and place, spray side up, on the shrimp mixture.
  • Cook for about 2 minutes until golden. Gently flip the quesadilla and cook another 2 minutes.
  • Repeat for remaining tortillas.
  • To serve, cut each quesadilla in quarters and serve with sour cream and salsa for dipping.

SHRIMP QUESADILLAS WITH CAJUN REMOULADE



Shrimp Quesadillas with Cajun Remoulade image

Make and share this Shrimp Quesadillas with Cajun Remoulade recipe from Food.com.

Provided by Colbys Mom

Categories     Cajun

Time 41m

Yield 2-3 serving(s)

Number Of Ingredients 14

1/2 lb shrimp, peeled and deveined
4 flour tortillas, 10 inch
2 tablespoons olive oil
2 tablespoons cajun seasoning, plus (or Creole)
1 teaspoon cajun seasoning, divided use
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon juice
1 teaspoon Tabasco sauce
1/4 cup cilantro
1/2 teaspoon salt
1/4 cup diced green chilis (or poblano)
1 cup shredded four-cheese Mexican blend cheese

Steps:

  • Preheat oven to 425 degrees.
  • Make cajun remoulade by mixing mayonnaise with 2 Tbsp.
  • cajun seasoning, Worcester sauce, cayenne pepper, lemon juice, and Tabasco.
  • Refrigerate for 30 minutes.
  • Meanwhile, heat 1 Tbsp.
  • olive oil in skillet over high heat, 2 minutes.
  • Toss shrimp with 1 tsp.
  • of cajun seasoning and salt.
  • Cook for 3 minutes.
  • Transfer to large bowl.
  • Add chiles and cilantro to shrimp and mix.
  • Brush a large cookie sheet with olive oil.
  • Arrange 1 tortilla on cookie sheet.
  • Top with 1/2 of cheese and shrimp mixture.
  • Place another tortilla on top of that.
  • Brush lightly with olive oil.
  • Bake 8 minutes, until lightly browned.
  • Repeat with the remaining tortillas and mixture.
  • Cut quesadilla into wedges and serve with the remoulade.

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