Name: Shrimp, Roasted Red Pepper, and Cilantro Quesadillas
Total time: 45 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 8 ounces shrimp , peeled, deveined, tails removed, and cut into ½-inch pieces; 1½ teaspoons Old Bay seasoning; ¾ teaspoon table salt , divided; 1 teaspoon vegetable oil; 4 scallions , green parts only, sliced thin; 1½ cups jarred roasted red peppers , patted dry, and chopped fine; 8 ounces Monterey Jack cheese , shredded (2 cups); 1 cup fresh cilantro leaves , chopped; 1 teaspoon grated lime zest plus 2 tablespoons juice; ½ teaspoon pepper; 4 (10-inch) flour tortillas; ¼ cup plus 2 tablespoons vegetable oil for frying, divided

Shrimp, Roasted Red Pepper, and Cilantro Quesadillas

By Steve Dunn

Published on April 3, 2023

Time

45 minutes

Yield

Serves 4

Shrimp, Roasted Red Pepper, and Cilantro Quesadillas

Ingredients

8 ounces shrimp, peeled, deveined, tails removed, and cut into ½-inch pieces1½ teaspoons Old Bay seasoning ¾ teaspoon table salt, divided1 teaspoon vegetable oil 4 scallions, green parts only, sliced thin1½ cups jarred roasted red peppers, patted dry, and chopped fine8 ounces Monterey Jack cheese, shredded (2 cups)1 cup fresh cilantro leaves, chopped1 teaspoon grated lime zest plus 2 tablespoons juice½ teaspoon pepper 4 (10-inch) flour tortillas ¼ cup plus 2 tablespoons vegetable oil for frying, divided

Before You Begin

You can use any size shrimp in this recipe. We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate (STPP), do not add the salt in step 1. Ten-inch tortillas might also be labeled “large burrito” tortillas. Two fish spatulas work well for flipping the quesadillas in step 4. The quesadillas can be served plain, with your favorite hot sauce, or with our Tomatillo-Avocado Sauce or Quick Tomato Salsa.

Instructions

Combine shrimp, Old Bay, and ¼ teaspoon salt in medium bowl.

Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add scallion greens and cook, stirring occasionally, for 1 minute. Add shrimp and cook, stirring constantly until shrimp are opaque throughout, 1 to 1½ minutes. Transfer shrimp and scallion greens to large bowl. Add red peppers, Monterey Jack, cilantro, lime zest, juice, pepper, and remaining ½ teaspoon salt to shrimp and stir to combine. Wipe out skillet.

Spread one-quarter of filling over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.

Heat ¼ cup oil in now-empty skillet over medium heat until shimmering. Place 2 quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Repeat with remaining 2 tablespoons oil and remaining 2 quesadillas. Cool for at least 3 minutes. Cut into wedges and serve.