On a quiet Sunday afternoon, not wanting to make a big mess for lunch and craving something spicy, I decided a quesadilla would work well.
With a little chipotle lime seasoning, vegetables and cheese, this delicious quesadilla can be enjoyed as an appetizer or snack as well as lunch or a light dinner.
Serve with guacamole and you’ll truly enjoy this fiesta-style lunch.
Spicy Southwest Shrimp Quesadillas
Enjoy as an appetizer, snack, or main meal, these shrimp quesadillas served with guacamole make for an easy and delicious fiesta–style lunch or light dinner!
- 1/2 cup Fresh Corn Removed from cob
- 1/2 cup Red or Green Peppers Finely diced
- 1 clove Garlic Minced
- 1 Small Shallot Diced
- 1 tbsp Chipotle Lime Seasoning
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 cup Pepper Jack cheese Shredded
- 1/2 lb 21-25 Shrimp Chopped
- 8 small Tortillas
Preheat oven to 400° and line a baking sheet with aluminum foil or parchment paper. Coat lightly with nonstick spray.
In medium bowl, add vegetables shrimp and spices. Mix until combined.
Place four tortillas on a cookie sheet and top lightly with cheese and then the shrimp mixture. Sprinkle with a little more cheese and top with another tortilla.
Bake for 7-8 minutes, then flip and bake for 7-8 more minutes until shrimp cooked and tortillas browned.
Let rest 5 minutes then cut into wedges and serve with Guacamole and/or sour cream, enjoy!