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: 4 large shrimp, shelled and deveined; Salt and freshly ground pepper; 2 tablespoons olive oil, plus 1 tablespoon; 3 (6-inch) tortillas or 8-inch tortillas cut to size; 1/4 cup grated Monterey Jack; 1/4 cup grated white cheddar; 3 tablespoons Cilantro Pesto, recipe follows; 1 teaspoon ancho chile powder; 2 teaspoons sour cream, or to taste; 2 cups firmly packed cilantro leaves; 2 cloves garlic; 2 tablespoons pumpkin seeds; 2 tablespoons fresh lime juice; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 5 tablespoons olive oil

Servings: persons

4 large shrimp, shelled and deveined
Salt and freshly ground pepper
2 tablespoons olive oil, plus 1 tablespoon
3 (6-inch) tortillas or 8-inch tortillas cut to size
1/4 cup grated Monterey Jack
1/4 cup grated white cheddar
3 tablespoons Cilantro Pesto, recipe follows
1 teaspoon ancho chile powder
2 teaspoons sour cream, or to taste
2 cups firmly packed cilantro leaves
2 cloves garlic
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 tablespoons olive oil

1
Preheat the oven to 450 degrees F.
2
Season the shrimp with salt and pepper, to taste.
3
In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side.
4
Reserve for garnish.
5
Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper.
6
Stack the 2 layers and cover with the remaining tortilla.
7
Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder.
8
May be prepared 1 day ahead up to this point and refrigerated.
9
Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
10
Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
11
In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper.
12
With the motor running, slowly add the olive oil until sauce is emulsified.
13
May be prepared up to 2 days ahead, covered, and refrigerated.
14
Bring to room temperature 1 hour before serving.

399

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

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 16 ingredients. The key ingredients include: 4 large shrimp, shelled and deveined, Salt and freshly ground pepper, 2 tablespoons olive oil, plus 1 tablespoon, 3 (6-inch) tortillas or 8-inch tortillas cut to size, 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