Rock Shrimp Quesadillas with Cantaloupe, Berry, and

Name: Rock Shrimp Quesadillas with Cantaloupe, Berry, and Peach Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups small diced cantaloupe; 1 pint fresh blackberries, washed and hulled; 2 cups small diced peaches; 1 cup small diced red onions; 1 large fresh jalapeno, seeded and cut into small dice; 1/4 cup loosely packed chopped fresh cilantro leaves; Salt; Freshly ground black pepper; 6 tablespoons fresh lime juice; 1 tablespoon extra-virgin olive oil; 2 tablespoons olive oil; 1 cup chopped yellow onions; Salt; Freshly ground black pepper; 1 teaspoon chopped garlic; 1 pound rock shrimp; 1 medium avocado, peeled and small diced; 1/2 cup scallions, sliced thinly on a bias; 4 ounces Monterey Jack, grated; 4 ounces sharp cheddar, grated; 12 large flour tortillas; 1/2 cup vegetable oil; 1 cup sour cream; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

2 cups small diced cantaloupe
1 pint fresh blackberries, washed and hulled
2 cups small diced peaches
1 cup small diced red onions
1 large fresh jalapeno, seeded and cut into small dice
1/4 cup loosely packed chopped fresh cilantro leaves
Salt
Freshly ground black pepper
6 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 tablespoons olive oil
1 cup chopped yellow onions
Salt
Freshly ground black pepper
1 teaspoon chopped garlic
1 pound rock shrimp
1 medium avocado, peeled and small diced
1/2 cup scallions, sliced thinly on a bias
4 ounces Monterey Jack, grated
4 ounces sharp cheddar, grated
12 large flour tortillas
1/2 cup vegetable oil
1 cup sour cream
1 tablespoon finely chopped fresh parsley leaves

1
Combine the fruit, onions, jalapeno, and cilantro in a mixing bowl.
2
Season with salt and pepper.
3
Add the lime juice and olive oil.
4
Mix well.
5
Set aside.
6
In a saute pan, heat the oil over medium heat.
7
Add the onions.
8
Season with salt and pepper.
9
Saute for 2 minutes.
10
Add the garlic and shrimp.
11
Season with salt and pepper.
12
Continue to saute for 2 to 3 minutes, or until the shrimp turn bright pink.
13
Remove from the heat and cool completely.
14
In a mixing bowl, combine the shrimp, avocado, scallions, and cheese.
15
Season with salt and pepper.
16
Mix well.
17
Spoon the mixture evenly over half of the tortilla.
18
Fold the remaining half over, forming a half-moon shape.
19
Heat a large griddle over medium heat.
20
Lightly brush both sides of the tortilla with the oil.
21
When the griddle is hot, cook the quesadillas for 2 to 3 minutes on each side or until crispy and the cheese is melted.
22
Remove from the heat and cool slightly.
23
Slice each quesadilla into thirds.
24
Serve with the fruit salsa and a dollop of the sour cream.
25
Garnish with parsley.

1860

kcal

Calories

Fat

246

Carbs

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

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 24 ingredients. The key ingredients include: 2 cups small diced cantaloupe, 1 pint fresh blackberries, washed and hulled, 2 cups small diced peaches, 1 cup small diced red onions, and more.

Yes, Rock Shrimp Quesadillas with Cantaloupe, Berry, and Peach Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rock Shrimp Quesadillas with Cantaloupe, Berry, and Peach Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions