Fajita Shrimp and Veggie Quesadillas

August 14, 2012 at 9:20 am Leave a comment

I love quesadillas.

Who doesn’t love quesadillas though, right? It’s like a Mexican grilled cheese sandwich, but somehow better than a grilled cheese sandwich. Kids love em. Adults love em. I suppose someone who doesn’t like cheese probably wouldn’t like them, but… I don’t understand how someone can’t like cheese, so there ya go. It’s like not liking chocolate… *shudder*

These quesadillas are easy to make and fast, but they taste like restaurant quesadillas and fajitas in one. In other words, really really good.

I used shrimp for these, but you can use chicken, beef, etc. Whatever meat you chose, you cook it in enchilada sauce. I use my own homemade enchilada sauce (also easy to make), but you can use the canned stuff if you want.

Fajita Shrimp and Veggie Quesadillas

(serves 2)

  • 6 oz.(approximately) small to medium size shrimp (raw, de-veined, and peeled)
  • 1 1/2 c. enchilada sauce
  • 2 Tbsp. extra virgin olive oil
  • 1/2 large onion, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • salt and pepper to taste
  • 1 c. shredded Colby and Monterrey Jack cheese (any kind of shredded cheese is fine)
  • 4 soft taco size flour tortillas (or 2 burrito size tortillas)
  • salsa, sour cream, and guacamole for serving (optional)
  1. Chop shrimp into small pieces. Add the shrimp and enchilada sauce to a bowl. Mix until shrimp is well coated. Set aside.
  2. Heat a large skillet over med-high to high heat. Add oil. Add onion, red bell pepper, and green bell pepper. Let cook for about a minute without stirring. After a minute begin stirring around. Continue cooking on high heat until vegetables become tender, browned, and even a little blackened in places. Season with salt and pepper to taste, and remove from heat.
  3. Reduce heat to medium. Add shrimp and enchilada sauce to skillet. Saute until shrimp is cooked through. Remove shrimp with a slotted spoon to a bowl. Discard leftover enchilada sauce.
  4. Heat a clean non-stick skillet over med-high heat. Spray with non-stick spray.
  5. Place one tortilla in the skillet. On top of the tortilla, spread 1/4 c. cheese, 1/2 the veggie mixture, and then another 1/4 c. cheese, in that order. Place another tortilla on top, and gently press the tortilla down with a spatula.
    [note: If using burrito size tortillas, place cheese and veggies on one half of the tortilla, then fold over the other half and press it down.]
  6. After the bottom of the tortilla has browned and the cheese is melting (3 – 4 minutes), carefully flip the quesadilla. Brown on the remaining side another 3 – 4 minutes. Remove to a cutting board, and cut into fourths. Repeat with remaining tortillas, cheese, and veggie mixture.
  7. Serve with salsa, sour cream, and guacamole.



Entry filed under: Recipes, Seafood, Side dish, Tex-mex food. Tags: , , , , , , .

Menu Plan Monday for August 13 – 17 Peanut Butter Cookies

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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August 2012
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