Happy Cinco de Mayo! I have an amazing recipe for you today! My mom has been making this recipe for years and we love it. When I'm at her house for a visit and she asks "what should we make for dinner?". My response is quite often "Shrimp Quesadillas!". The original recipe is from Ladies Home Journal (a very old torn out page with stains all over it...my mom has hundreds of these by the way) Throughout the years we've cooked these together, we've adapted it and made it our own by tweaking and adjusting/adding ingredients to our taste. This recipe makes A LOT of quesadillas. You can feed four people for dinner or make it as an appetizer for game day. They are delicious, I promise. The key ingredient is the poblano peppers which you roast until charred (then peel), which takes time but it is well worth it! We top with sour cream, fresh guacamole and salsa (recipe for salsa noted below).
Shrimp Quesadilla Recipe
- 6 medium poblano peppers
- Olive Oil
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 tsp cajun spice
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 16oz. package shredded cheddar cheese (we use 4 cheese mexican blend), about 4oz. reserved
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced (reserve half for the salsa, recipe below)
- 6 burrito size tortillas
Arrange oven racks on upper and lower third of oven. Heat broiler. Arrange the poblano peppers on a foil-lined baking sheet. Broil 10-12 minutes turning peppers until evenly charred. Wrap peppers in foil and cool completely. Reduce oven temperature to 425 degrees.
Unwrap the foil package and transfer the peppers to a cutting board. Peel skin and discard the seeds from the peppers. Coarsely chop the peppers and set aside.
Heat 2 tablespoons of olive oil in a large skillet over high heat. Meanwhile, toss the shrimp with cajun seasoning, paprika and salt. Add to the hot pan and cook for 3 minutes, stirring constantly until lightly browned. Transfer to a large bowl. Add the chopped poblanos, cheese, cilantro and fresh lime juice to the shrimp and toss until well incorporated.
Brush 2 large sheet pans with olive oil. Arrange six 10-inch (burrito size) flour tortillas on flat surface. Divide and cover half of each tortilla with shrimp mixture. We add more cheese on top at this point. Fold the tortilla over to cover the filling. Arrange on prepared sheet. Brush the top of each tortilla with 1/2 teaspoon olive oil. Bake 10-12 minutes switching and rotating sheet pans between racks halfway through cooking, until lightly browned on both sides.
Cut each quesadilla into wedges and serve with fresh salsa, guacamole and sour cream.
I have been using this recipe for a long time, it is the only salsa recipe I use. I love it.
- 1- 14 oz can diced tomatoes
- 1- 10 oz can original Ro-tel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime (I use 1/2)
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste.