Return to Hot Appetizers

 

Spicy Shrimp Quesadilla

4 star rating
 

Add a Photo

Submitted by: Lynn Caruso

 

These quesadillas filled with shrimp, cheese, chipolte peppers and avocados will spice up your next party.
 

Ingredients

  • 1/2 lb cooked shrimp
  • 1 cup shredded monterey jack cheese
  • 1 can of diced chipolte peppers
  • 2 or 3 ripe but firm avocados, diced
  • 3 ripe diced tomatoes
  • 1/2 cup finely diced white onion
  • 2 tbsp finely chopped garlic
  • 2 Tbsp cilantro
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/2 ground black pepper
  • 6 flour tortillas
  • 1 cup sour cream
  • Hot sauce (optional)
  • Parsley for garnish

Save Recipe

Interact

 
Method

Roughly dice the cooked shrimp. Rinse and drain. Pat dry with a paper towel and set aside. Dice and mix together in a medium bowl chipotle, avocados, tomatoes and onion. Add lemon juice, salt and pepper and mix together for a fresh salsa. Heat up coals or griddle to cook the quesadillas. Take a handful of shrimp and place in the middle of the tortilla. Add about 4 tbsp each of cheese and salsa. Spread mixture evenly on the tortilla until about 1/2 inch from sides. Place another tortilla on top of the mixture. Heat on one side until slightly crispy, about 1 1/2 minutes. Flip over and heat on the other side until cheese is melted. Cut the quesadilla into four triangles. Before serving, top with a dollop of sour cream and a sprinkle of parsley. Serve with 3 or 4 of your favorite hot sauces.

 

Notes: You can also use the small baby shrimp and not dice it. The salsa mixture can be prepared the day before and refrigerated.

 

Number of Servings: 48

 

Submitted by: Lynn Caruso ()

Comment
 
 

Advertisement