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- 1 lb large shrimp, peeled and deveined - 2 tablespoons chipotle sauce or chipotle pepper in adobo - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 bell pepper, thinly sliced - 1 small red onion, thinly sliced - 4 flour tortillas - 2 cups shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish I love using fresh shrimp for this recipe. You want to peel and devein them first. This makes each bite clean and tasty. The chipotle sauce gives a smoky kick. You can use chipotle peppers in adobo if you want a stronger flavor. For seasoning, I add garlic powder, cumin, and smoked paprika. These spices bring warmth and depth. The bell pepper and red onion add color and crunch. Make sure to slice them thinly for even cooking. The tortillas hold everything together. Flour tortillas work best here. They get nice and crispy. I use shredded cheddar or a Mexican blend for that gooey, cheesy goodness. Don't forget fresh cilantro for garnish! It adds a pop of color and freshness. {{ingredient_image_1}} To start, you need to marinate the shrimp. In a bowl, mix the shrimp with chipotle sauce, garlic powder, cumin, smoked paprika, salt, and pepper. Make sure every shrimp gets a good coating. Let it sit for about 10 minutes. This helps the shrimp soak up the flavors. Next, heat a tablespoon of olive oil in a large skillet over medium heat. Add the marinated shrimp to the skillet. Cook them for about 2-3 minutes on each side. You want them to turn pink and be cooked through. Once done, remove the shrimp from the skillet and set them aside. Now, let’s cook the veggies. In the same skillet, add the sliced bell pepper and onion. Sauté them for about 4-5 minutes. You want them to soften but still keep some crunch. This adds a nice texture to your quesadillas. After the veggies are cooked, return the shrimp to the skillet. Mix them with the sautéed vegetables. Cook everything together for one more minute. This lets the flavors blend well. Now it’s time to assemble your quesadillas. Take a clean skillet and place a tortilla over medium heat. Sprinkle half of the tortilla with cheese. Next, add a portion of the shrimp and vegetable mix on top. Then, sprinkle a little more cheese on top. Carefully fold the tortilla in half. Cook for about 2-3 minutes on each side. You want the tortilla to be golden and crispy, and the cheese to melt perfectly. Repeat this step with the remaining tortillas and filling. Once done, slice each quesadilla into wedges. Serve them warm and enjoy the delicious flavors! To achieve perfect shrimp texture, start with fresh shrimp. Cook them just until they turn pink. This usually takes about 2-3 minutes per side. Overcooking makes shrimp tough. For a crispy quesadilla, use a clean skillet over medium heat. Heat the tortilla until golden brown. Don't rush this step. Use enough cheese to help hold the quesadilla together. To boost flavor, try adding extra spices. A pinch of cayenne or chili powder can kick up the heat. Fresh herbs like cilantro or parsley add bright notes. For sauce variations, consider using salsa verde or a creamy avocado sauce. These can create a different taste profile while keeping the dish exciting. When serving your quesadillas, pair them with fresh sides. A simple salad or seasoned rice complements the dish well. For presentation, arrange the quesadillas on a colorful platter. Garnish with chopped cilantro. Add small bowls of sour cream and guacamole for dipping. This makes the dish look inviting and fun! Pro Tips Use Fresh Shrimp: Fresh shrimp will provide the best flavor and texture for your quesadillas. If using frozen shrimp, ensure they are completely thawed and patted dry before marinating. Customize Spice Levels: Adjust the amount of chipotle sauce or pepper to suit your heat preference. For milder quesadillas, use less sauce or a different mild pepper. Experiment with Cheeses: Try mixing different types of cheese, such as Monterey Jack or pepper jack, for a unique flavor and melty texture. Keep Tortillas Warm: To prevent tortillas from cracking, keep them warm in a clean kitchen towel while you prepare the quesadillas. {{image_2}} You can swap shrimp for many proteins in these quesadillas. Chicken works well. Just cook it until golden and juicy. Ground beef is another great choice. Season it similar to shrimp. For a plant-based option, use tofu or tempeh. Both soak up flavors nicely. Cook them until crispy for added texture. To make a vegetarian quesadilla, focus on flavor-packed veggies. Use mushrooms, zucchini, or spinach. You can also add black beans for protein. Season these veggies with chipotle sauce and spices for a kick. This way, you keep the bold taste without any meat. You can adjust the heat level easily. If you love spice, use more chipotle sauce. You can even add jalapeños for an extra kick. For a milder version, skip the chipotle sauce. Instead, use just a pinch of smoked paprika. This gives flavor without too much heat. To store leftovers safely, let the quesadillas cool down first. Then, wrap each one in plastic wrap or aluminum foil. Place them in an airtight container or a resealable bag. Store in the fridge for up to three days. This will keep them fresh and tasty. When you're ready to eat, reheating is key to keeping that good texture. The best method is to use a skillet. Heat it on medium-low. Place the quesadilla in the skillet for about 2-3 minutes on each side. This warms them up and keeps them crispy. You can also use an oven. Preheat it to 350°F (175°C). Bake the quesadillas for about 10 minutes. This method works well too. If you want to freeze them, follow these steps. First, let them cool completely. Then, wrap each quesadilla in plastic wrap. Place them in a freezer-safe bag or container. They can last in the freezer for about 2-3 months. When you want to eat them, thaw them in the fridge overnight. Reheat as mentioned before. Enjoy the same great flavor! If you want a milder flavor, try these options: - Use smoked paprika for a smoky touch. - Add regular salsa for a fresh taste. - Try a mix of ketchup and hot sauce. - Use a bit of adobo sauce without the chipotle. These options keep the dish tasty without too much heat. You can adjust the amounts to fit your taste. Yes, you can prepare quesadillas in advance. Here are some tips: - Cook the shrimp and veggies, then cool them down. - Store them in an airtight container in the fridge. - Assemble the quesadillas right before cooking. This way, you save time and still enjoy fresh quesadillas. To achieve that perfect crispiness, follow these steps: - Use a clean skillet for each quesadilla. - Preheat the skillet before adding the tortilla. - Use enough cheese to help bind the tortilla. - Cook each side for 2-3 minutes until golden brown. These methods ensure a crunchy exterior while keeping the inside melty and warm. In this blog post, I shared how to make delicious chipotle shrimp quesadillas. You learned about the main ingredients, step-by-step instructions, and tips for perfecting your dish. Remember, you can customize your quesadillas with different proteins, spices, or veggies. Store leftovers properly to enjoy them later, and follow the reheating tips for the best taste. By using these techniques, you can serve a meal that impresses everyone. Enjoy cooking and sharing your tasty quesadillas!

Spicy Chipotle Shrimp Quesadillas

Delicious quesadillas filled with spicy shrimp and vegetables, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons chipotle sauce (or 1 chipotle pepper in adobo sauce, finely chopped)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 piece bell pepper, thinly sliced (any color)
  • 1 small red onion, thinly sliced
  • 4 pieces flour tortillas
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • to taste fresh cilantro, chopped (for garnish)
  • to serve sour cream and guacamole

Instructions
 

  • In a bowl, combine the shrimp, chipotle sauce, garlic powder, cumin, smoked paprika, salt, and pepper. Mix well until the shrimp are evenly coated.
  • Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the sliced bell pepper and onion. Sauté for about 4-5 minutes until softened.
  • Return the cooked shrimp to the skillet, mixing them with the vegetables. Cook for an additional minute to heat through and blend flavors.
  • Remove the skillet from heat.
  • In another, clean skillet, place a tortilla over medium heat. Sprinkle half of the tortilla with a generous amount of cheese, then add a portion of the shrimp and vegetable mixture on top, followed by a little more cheese.
  • Fold the tortilla in half carefully and cook for 2-3 minutes on each side, or until the tortilla is golden and crispy, and the cheese has melted.
  • Repeat with the remaining tortillas and filling.
  • Once done, slice each quesadilla into wedges and serve warm.

Notes

Serve on a vibrant platter with fresh cilantro, sour cream, and guacamole.
Keyword chipotle, quesadillas, shrimp, spicy