Chile Butter Shrimp Quesadillas Recipe

Name: Chile Butter Shrimp Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons canola oil; 6-8 large shrimp (about 1/4 pound), cut into 1/2-inch pieces; Kosher salt; freshly ground black pepper; 2 teaspoons unsalted butter; 1 garlic clove, thinly sliced; 1 red jalapeno pepper, thinly sliced; Two 9-inch flour tortillas; 2/3 cup grated Monterey Jack cheese; 2 tablespoons crumbled cotija cheese

Servings: persons

1 1/2 teaspoons canola oil
6-8 large shrimp (about 1/4 pound), cut into 1/2-inch pieces
Kosher salt
freshly ground black pepper
2 teaspoons unsalted butter
1 garlic clove, thinly sliced
1 red jalapeno pepper, thinly sliced
Two 9-inch flour tortillas
2/3 cup grated Monterey Jack cheese
2 tablespoons crumbled cotija cheese

1
In a small non-stick skillet, heat 1/2 teaspoon of the oil over medium heat.
2
Season the shrimp with salt and pepper.
3
Add the shrimp to the skillet and cook over moderately high-heat until lightly pink and cooked through, about 3 minutes.
4
Transfer to a plate and let stand.
5
In the same skillet, heat 2 teaspoons of butter.
6
Add the garlic and jalapeno and cook over moderately low-heat, stirring, until softened, about 1 minute.
7
Add the garlic and chopped chile to the plate of shrimp and lightly toss to combine.
8
Heat a 1/2 teaspoon of the oil in a large skillet.
9
Place one tortilla in the skillet and scatter with 1/3 cup of the Monterey jack and 1 tablespoon of crumbled cotija cheese.
10
Top half of the shrimp and chile pieces over the cheese onto one side of the quesadilla.
11
Once the cheese has melted lightly all over, gently fold the tortilla in half over the top of the shrimp.
12
Cook over moderately high-heat until crisp and golden on the bottom and cheese is melted, about 2-3 minutes per side.
13
Repeat with the remaining oil to make the second quesadilla.
14
Cut the quesadillas into wedges and serve right away.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 teaspoons canola oil, 6-8 large shrimp (about 1/4 pound), cut into 1/2-inch pieces, Kosher salt, freshly ground black pepper, and more.

Yes, Chile Butter Shrimp Quesadillas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Butter Shrimp Quesadillas

How did you like this recipe?

Frequently Asked Questions