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Cheesy Low-Carb Shrimp Quesadilas

Loaded with bold flavor and melty cheese, these Shrimp Quesadillas are the perfect quick and easy meal for busy weeknights or casual lunches. Tender shrimp are seasoned with a smoky blend of taco seasoning, cumin, garlic, and chipotle powder, then combined with crisp green peppers, red onion, and plenty of gooey melted cheese inside a warm, crispy tortilla. Every bite is packed with savory, cheesy goodness and just the right amount of spice.
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Prep Time 40 minutes
Cook Time 4 minutes
Total Time 44 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • Measuring spoons
  • 1 measuring cup
  • 1 knife
  • 2 medium bowl
  • 1 Large spoon
  • 1 skillet
  • 1 flat spatula

Ingredients
  

  • 1/2 lb. cooked salad shrimp peeled and deveined
  • 1/4 tsp. cumin
  • 2 Tbsp. taco seasoning
  • 1/4 tsp. chipotle powder
  • Salt and Pepper
  • 1/4 cup red onion chopped
  • 1 Tbsp. jalapeno chopped fine
  • 1/2 cup green pepper chopped
  • 1 Tbsp. cilantro chopped
  • 2 cloves garlic minced
  • 1-2 cups Monterey Jack cheese shredded
  • 4 tsp. oil or butter
  • 6 large low-carb tortillas
  • Garnishes: lime wedge chopped cilantro, avocado slices, sour cream

Instructions
 

  • Soak the shrimp in milk for at least 30 minutes to neutralize any fishy odor.
  • Rinse and drain.
  • In a bowl, combine the shrimp with the taco seasoning, cumin, salt, pepper and chipotle powder.
  • Give that a mix.
  • In another bowl, combine the red onion, jalapeno, green pepper and garlic.
  • Mix.
  • Heat the oil or butter in a skillet.
  • Place a tortilla in the skillet.
  • Top half of the tortilla with some of the cheese.
  • Spoon about 1/4 cup of shrimp and 1/4 cup of the vegetables on top.
  • Then, sprinkle some more cheese on top.
  • Fold the other half of the tortilla over the filling.
  • Press it down with a flat spatula.
  • Gently and carefully flip the quesadilla to the other side using a flat spatula. I find that it is easier to slide the spatula under the open end of the quesadilla to keep the filling from falling out.
  • Brown the other side of the quesadilla until browned and the cheese is melted.
  • Remove to a plate and cut in half to make triangles.
  • Repeat with the remaining filling and tortillas.
  • Serve with a wedge of lime, sliced avocado, chopped cilantro or sour cream.
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