Open-Faced Shrimp Quesadillas

  • Servings: 4

Source: Everyday Food, September 2011


  • 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


  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.


Be the first to comment!