Shrimp Fajita Quesadillas

These sensational Shrimp Fajita Quesadillas will rock your world. Butter brushed tortillas get a healthy and flavorful filling of shrimp, onions and diced peppers in this addictive recipe. If you love this, you will love these Sheet Pan Steak Fajitas and Sheet Pan Chicken Fajitas.

Shrimp fajita quesadillas are a delicious and flavorful Mexican-inspired dish that combines the flavors of fajitas with the cheesy goodness of quesadillas. Here's a basic recipe to make shrimp fajita quesadillas:

Ingredients:

For the Shrimp Fajita Filling:

1 pound large shrimp, peeled and deveined

1 bell pepper (any color), thinly sliced

1 onion, thinly sliced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

Juice of 1 lime

For the Quesadillas:

4 large flour tortillas

2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)

Sour cream, salsa, guacamole, and fresh cilantro for serving (optional)

Instructions:

Start by marinating the shrimp. In a bowl, combine the shrimp, minced garlic, chili powder, cumin, salt, pepper, and lime juice. Toss to coat the shrimp evenly, then set aside to marinate for about 15 minutes.

While the shrimp is marinating, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions. Cook, stirring frequently, until they become tender and slightly caramelized, about 5-7 minutes. Remove the cooked peppers and onions from the skillet and set them aside.

In the same skillet, add the marinated shrimp. Cook for 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.

Once the shrimp are cooked, add the cooked peppers and onions back to the skillet. Toss everything together to combine and heat through for another 2 minutes. Remove from heat.

To assemble the quesadillas, place a tortilla on a clean surface. Sprinkle a layer of shredded cheese on one half of the tortilla. Spoon some of the shrimp and fajita vegetable mixture over the cheese. Top with more cheese. Fold the other half of the tortilla over the filling to create a half-moon shape.

Heat a clean skillet or griddle over medium heat. Place the assembled quesadilla in the skillet and cook until the tortilla is crispy and golden brown, and the cheese is melted, about 2-3 minutes per side. You can also use a panini press or sandwich press for this step.

Remove the cooked quesadilla from the skillet and let it cool for a minute before slicing it into wedges.

Serve the shrimp fajita quesadillas with sour cream, salsa, guacamole, and fresh cilantro if desired.