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A shrimp fajita quesadilla cut into four wedges and topped with sour cream, cilantro and avocado. Flour tortillas are filled with a cheesy shrimp mixture and toasted until golden brown. Two lime wedges are served on the side.

Shrimp Fajita Quesadillas

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Description

Shrimp Fajita Quesadillas are loaded with seasoned shrimp, sautéed bell peppers, creamy cheese filling, and crispy tortillas for an easy restaurant-style dinner.

Ingredients

Scale

For the Quesadillas:

  • 2 XL flour tortillas
  • 2 1/2 tablespoons olive oil, divided
  • 1 pound peeled and deveined shrimp, cut into bite-sized pieces
  • 2 bell peppers, thinly sliced
  • 1 1/2 tablespoons taco seasoning, divided (see recipe below or use packaged)
  • 1/2 cup shredded Monterey Jack or Colby Jack cheese
  • Sour cream, for serving
  • Fresh cilantro, for serving
  • Avocado, for serving
  • Lime wedges, for serving

For the Creamy Cheesy Filling:

  • 4 ounces whipped cream cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon adobo sauce
  • Juice of 1/2 lime
  • 1/2 teaspoon garlic powder
  • 1 tablespoon diced green chiles

For the Taco Seasoning:

  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. Cut the shrimp into bite-sized pieces.
  2. Add the shrimp to a bowl with one tablespoon olive oil and one tablespoon taco seasoning. Toss well to coat and place in the refrigerator while preparing the remaining ingredients.
  3. In a separate bowl, combine all of the ingredients for the creamy cheesy filling. Mix until smooth and creamy. Set aside.
  4. Heat 1/2 tablespoon olive oil in a large non-stick skillet over medium heat.
  5. Add the bell peppers and season with the remaining 1/2 tablespoon taco seasoning. Sauté until softened, and lightly caramelized.
  6. Add the shrimp to the skillet and cook, stirring frequently, until fully cooked through. This will only take a few minutes. Avoid overcooking.
  7. Transfer the shrimp and peppers to a bowl.
  8. Spread a thin layer of the creamy cheesy filling onto one side of a tortilla.
  9. Add a small drizzle of oil to the same skillet. There is no need to wipe the pan clean.
  10. Place the tortilla into the skillet with the filling side facing up.
  11. Top with half of the shrimp and pepper mixture.
  12. Sprinkle with half of the shredded cheese.
  13. Place the second tortilla on top.
  14. Cook until golden brown on the bottom.
  15. Carefully flip and cook until the second side is golden brown and crispy.
  16. Remove from the skillet and allow to rest for several minutes before slicing.
  17. Repeat with the remaining ingredients if making additional quesadillas.
  18. Cut into wedges and serve with sour cream, avocado, fresh cilantro, lime wedges, and salsa if desired.
  19. ENJOY!

Equipment

Notes

  • Do not overcook the shrimp. They cook quickly and will continue to cook slightly after being removed from the skillet.
  • A thin layer of the creamy filling works best and prevents the quesadillas from becoming too heavy.
  • Allow the quesadillas to rest for a few minutes before slicing to help the filling set.
  • The homemade taco seasoning can be prepared weeks in advance and stored in a sealed spice jar.
  • Add sliced onions along with the bell peppers if you prefer a more traditional fajita filling.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Lunch, Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American/Mexican

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Find it online: https://www.charlottefashionplate.com/recipes/shrimp-fajita-quesadillas/