Shrimp Fajita Quesadillas are what I would call a twofer; it’s a fajita in a quesadilla. It’s the best of both worlds! If you are a meal prepper like me, these quesadillas come together quickly, but even if the components are not prepared ahead of time, this meal is a go-to on a busy night or for lunch.
Ingredients
Milk for soaking shrimp
1 bag frozen salad shrimp, pre-peeled and deveined
2 Tbsp. taco seasoning or fajita seasoning
1 green bell pepper, chopped
1 red or yellow bell pepper (or both), chopped or sliced
1 onion, chopped
1 8 oz. bag Monterey Jack or cheddar cheese, shredded
6 flour tortillas (I used low-carb tortillas, but you can use gluten-free, almond flour or regular tortillas)
1 stick of butter or margarine
Toppings: guacamole, salsa, jalapeno, sour cream, lime wedge, cilantro
Instructions
In a large bowl, soak your shrimp in milk for 20-30 minutes. As I have mentioned in other seafood posts, soaking seafood in milk neutralizes the fishy odor and taste of the fish. Rinse thoroughly in a colander.
While the shrimp is soaking, saute the onions and peppers until softened slightly.
Season the shrimp with taco seasoning or fajita seasoning. On this day, I used taco seasoning. Usually, I just sprinkle the seasoning generously over the shrimp until I think it is properly seasoned, but two tablespoons is a good place to start, as the recipe says.
In a nonstick frying pan, melt one tablespoon of butter. Place a tortilla in the pan and top with a sprinkling of Monterey Jack cheese.
Add the shrimp, peppers and onions on top of the cheese. Top with more cheese and another tortilla.
The quesadilla is ready to flip when the cheese is melted and the bottom tortilla is somewhat crisp. If the tortilla is not a bit crisp, all the filling will slide out of the quesadilla. The tortilla must be stiff to flip it.
When you have successfully flipped the quesadilla, lift one side of it to slide another pat of butter underneath or throw a pat of butter in the pan as you flip the quesadilla.
Cook until the flip side is somewhat crisp. Remove to a plate and cut into triangles with a pizza cutter. Serve your quesadillas with salsa, guacamole, sour cream, jalapenos or whatever toppings you prefer. Cut them small to enjoy as an appetizer or cut them in wedges for a quick meal.
3 thoughts to “Shrimp Fajita Quesadilla”