Description
This recipe features a loaded shrimp quesadilla made with blackened shrimp, Monterey Jack cheese, crispy bacon, and corn salsa. It’s topped with creamy chipotle sauce, guacamole, and pico de gallo for a flavorful meal.
Ingredients
Scale
- 3 large flour tortillas
- 1 pound raw shrimp, peeled, deveined, and tails removed
- 1 batch blackened seasoning
- 3 cups shredded Monterey Jack cheese
- 3/4 cup corn salsa
- 1/2 cup cooked, chopped bacon
- Oil for cooking
- Guacamole for serving
- Pico de gallo for serving
- Sour cream for serving
Instructions
- Combine shrimp in a mixing bowl with blackened seasoning. Mix to coat.
- Heat 1-2 Tablespoons of oil in a skillet over medium heat.
- Add the seasoned shrimp to the skillet and cook for 2-4 minutes on each side, until fully cooked and opaque. Remove shrimp from skillet and chop coarsely. Set aside.
- In a separate large skillet, heat 1 Tablespoon of oil over medium heat.
- Add a large tortilla and layer shredded cheese, chopped shrimp, corn salsa, and chopped bacon on one half of the tortilla.
- Fold the tortilla over onto itself.
- Cook for 2-4 minutes, or until the bottom is golden brown and crispy.
- Gently flip the quesadilla, adding more oil to the skillet if needed.
- Cook for an additional 2-4 minutes, or until both sides are golden brown and crispy.
- Serve with guacamole, pico de gallo, and sour cream.
Notes
- Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat in an air fryer, oven, or skillet until the cheese is melted and the quesadilla is heated through.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 422 kcal
- Sugar: 2 g
- Sodium: 714 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 185 mg