Shrimp And Cilantro Pesto Quesadilla Recipe

Name: Shrimp And Cilantro Pesto Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: three 6-inch flour tortillas; 1 cup grated monterey jack cheese; 1 cup grated white cheddar cheese; 3 tablespoons cilantro pesto sauce (see below); salt and pepper; 3 tablespoons olive oil; 1/2 teaspoon dried ancho chile powder; 4 large shrimp, peeled and deveined; 2 teaspoons sour cream; CILANTRO PESTO; 1 cup cilantro leaf; 2 teaspoons pumpkin seeds; 1 1/2 teaspoons fresh lime juice; 1 teaspoon minced garlic; 1 tablespoon grated parmesan cheese; salt & freshly ground black pepper; 1/4 cup olive oil

Servings: persons

three 6-inch flour tortillas
1 cup grated monterey jack cheese
1 cup grated white cheddar cheese
3 tablespoons cilantro pesto sauce (see below)
salt and pepper
3 tablespoons olive oil
1/2 teaspoon dried ancho chile powder
4 large shrimp, peeled and deveined
2 teaspoons sour cream
CILANTRO PESTO
1 cup cilantro leaf
2 teaspoons pumpkin seeds
1 1/2 teaspoons fresh lime juice
1 teaspoon minced garlic
1 tablespoon grated parmesan cheese
salt & freshly ground black pepper
1/4 cup olive oil

1
Make the cilantro pesto: in a food processor, blend all of the ingredients except for the olive oil. While the processor is running, slowly add the olive oil. Cover the pesto and refrigerate. (Will keep in the fridge for 2 to 3 days)Preheat oven to 450*F.
2
Place two tortillas on an undgreased baking sheet.
3
Sprread each with 2 TBS of the pesto and sprinkle with the cheeses. Season with salt and pepper.
4
Stack one tortilla on top of the other and cover with the remaining tortilla. Brush the top with 1 TBs of olive oil and sprinkle evenly with the ancho powder.
5
Bake until the tortillas are slightly crisp and the cheese has melted, 8 to 12 minutes.
6
Meanwhile, heat the remaining 2 TBs of olive oil. Season the shrimp and saute for 2 1/2 minutes on each side.
7
Cut the quesadillas into quarters. Garnish with the remaining tablespoon of pesto, the shrimp and the sour cream and serve hot.

598

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: three 6-inch flour tortillas, 1 cup grated monterey jack cheese, 1 cup grated white cheddar cheese, 3 tablespoons cilantro pesto sauce (see below), and more.

Yes, Shrimp And Cilantro Pesto Quesadilla 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!

Shrimp And Cilantro Pesto Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions