MARTHASTEWART.COM

Open-Faced Shrimp Quesadillas

    • Photo: John Kernick
    View Gallery
    1 of 1

    Find More

    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 2 flour tortillas (8 inches each)
    • 1 1/2 ounces Monterey Jack cheese, grated (1/2 cup)
    • 1/4 pound medium shrimp, peeled, deveined, and halved lengthwise
    • 1/2 teaspoon vegetable oil
    • 1/8 teaspoon chili powder
    • Coarse salt and ground pepper
    • 1 teaspoon finely chopped scallions, white parts only
    • 1 teaspoon chopped fresh cilantro
    • Lime wedges

    Directions

    1. Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet; sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder; season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges; serve with lime wedges.

    Recipe Reviews

    • shannonvc
      5 Sep, 2011

      These were very fast and easy, my husband loved them. I made half the batch without chili powder for my 4 year old and she liked them too! They were a nice accompaniment to a salad.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook