Quesadillas with Shrimp and Peppers Recipe

Name: Quesadillas with Shrimp and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
On a large plate, pour the red sauce over the shrimp and set aside.
2
Heat a skillet over high heat and add the olive oil.
3
Cook the onions and bell peppers over high heat until they start to get nicely browned.
4
Remove from the skillet and set aside.
5
Add the shrimp with the sauce.
6
Cook, stirring only occasionally, until the shrimp are opaque.
7
Add in a little water if the sauce gets dry.
8
Remove from the skillet and chop the shrimp into bite-size pieces.
9
In a clean skillet, heat some butter.
10
Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp.
11
Top with a little more cheese and a second tortilla.
12
Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.
13
Remove from the skillet and slice into wedges.
14
Repeat with the rest of the tortillas and filling ingredients.
15
Serve with sour cream, cilantro and lime wedges

1162

kcal

Calories

Fat

120

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup Mexican red sauce, 12 large shrimp, peeled and deveined, 2 tablespoons olive oil, 1 large onion, chopped into chunks, and more.

Yes, Quesadillas with Shrimp and Peppers 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.

That's it — enjoy your meal!

Quesadillas with Shrimp and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions