A tasty combination of Southwest Seasoned Shrimp, New Mexico Hatch Chile Peppers, smashed avocado and ooey-gooey melted cheese make these Shrimp Quesadillas an easy popular dinner or appetizer.
One of my favorite light meal or shrimp appetizer recipes is this one for Crispy Fried Buffalo Shrimp. Give it a try.
What You Can Expect From This Recipe
Calling all shrimp lovers and green chile fans. You’re going to love these Shrimp Quesadillas.
Easy to make, delicious in flavors and textures and so wonderfully Southwestern. I can’t tell you how many times I’ve made these. One of our favorite Quesadilla recipes. They’re great finger food, simple with ingredients and so very versatile.
Succulent shrimp combined with the earthy, spicy flavor of roasted green chile peppers and creamy melted Muenster Cheese is classic Southwestern cuisine. And I’ve added smashed avocado to bring a fiesta to these quesadillas. The texture and flavors can’t be beat with this combination.
I like making quesadillas with corn tortillas, like these Queso Fresco Quesadillas, and my absolute favorite, Crispy Ham and Cheese Quesadillas. But for these Shrimp Quesadillas, we’ll stick to the more traditional method of using flour tortillas.
You’ll Love the Method: Learn how to make a quesadilla using just one tortilla per shrimp quesadilla. Why? Using a single flour tortilla eliminates the problem of turning a quesadilla made with two tortillas. A simple fold while frying will reduce the risk of filling ingredients spilling out all over the pan.
Using this method and quick cooking shrimp, make this a super easy and quick snack, appetizer or light meal.
This recipe is unique with tortillas having just the right outer crunch, leaving the ingredients on the inside a cheesy delight.
Let’s take a look.
Table of contents
Ingredients You’ll Need
- Muenster Cheese: Even though not a Mexican melting cheese, Muenster Cheese is widely used in Mexican dishes due to it’s creamy smooth texture and it’s ability to melt quickly. Mild, buttery and. a bit tangy with flavor, I use it often. Queso Asadero , a Mexican Melting cheese can also be used.
- Flour Tortillas: Use a smaller size, such as 7″ flour tortillas.
- Green Chile Peppers: I always have a stash of roasted Hatch chile peppers in my freezer. You can order them from The Hatch Chile Store (excellent source), roast them yourself, or purchase two 4-ounce cans from the Mexican Food Aisle.
- Southwest Spice Blend. I use my Southwest Spice Blend recipe for seasoning most of my Mexican themed recipes. You can also use a bit of salt and Red Chile Powder.
- Avocado: Smashed avocado is used in the Shrimp Quesadilla recipe for a creamy texture addition.
- Kosher Salt: Chefs prefer Kosher salt for it’s pure salty flavor
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
How To Make Shrimp Quesadillas
- Step 1: Heat oil in a large saucepan. When hot, add the seasoned shrimp. Cook about two minutes per side. Transfer shrimp to a plate and set aside.
- Step 2: Peel and remove the pit from the avocado. Season with Kosher salt and use a fork to smash the avocado.
- Step 3: Use a butter knife or spreader to spread butter on one side of each of the flour tortillas.
- Step 4: Assemble Quesadillas: Turn the flour tortillas over and spread the smashed avocado equally on ½ of each flour tortilla, leaving about ¼ inch border .
- Step 5: Add a good pinch of grated cheese on top of the smashed avocado.
- Step 6: Top each with the chopped green chile peppers.
- Step 7: Add three cooked shrimp to each Quesadilla. For the entire process, you’ve leaving half of the flour tortilla naked.
- Step 8: Fry each quesadilla separately in a non-stick pan. Place the flour tortilla, buttered side down in the hot pan. Cook for about two minutes or until bottom side is browning. Use a spatula to peek to judge the toasting time.
- Step 9: Use a spatula to fold the naked side of the tortilla over the filling side. Cook until cheese is melted.
- Step 10: Remove to a cutting board and use a sharp serrated kife to cut the quesadilla into wedges. Use a gentle sawing motion to slice. Serve immediately.
Questions You Might Have
When placing the quesadillas in the fry pan, make sure the pan is nice and hot. If the pan is only warm, it will allow the butter to heat and soak into the flour tortilla instead of crisping the exterior. If the green chiles seem too wet, pat them dry with a paper towel before assembling the quesadilla. Simple! You’ve not got a crispy shrimp quesadilla.
Living in land-locked Colorado, I can almost guarantee that even shrimp from the seafood counter has been previously frozen. If you’re taking shrimp straight from the freezer bag, allow about an hour to thaw and pat shrimp dry with a paper towel before cooking. Any moisture will compromise the texture while cooking.
Tips for Success:
- Use American Wild Caught Shrimp for the best flavor experience. You’ll find them superior in flavor … shrimp that tastes like shrimp.
- Purchase Jumbo sized shrimp. The size is good for these shrimp quesadillas. You’ll find them 21/25 count per pound.
- Less is more: Don’t over-fill the tortilla to prevent spillage when folding and turning.
Topping Ideas For Quesadillas with Shrimp
We like these shrimp quesadillas just as they are, but if you’re wanting to “go to town” here are some ideas. Serve them or top them with my recipe for Black Bean Corn Salsa Dip. Its a great recipe for any Southwestern dish.
- Thin shredded iceberg lettuce.
- Friends don’t let friends eat Mexican food without Mexican Pickled Onions.
- Chopped fresh cilantro and a squeeze of fresh lime.
- As written, this recipe calls for simple smashed avocado. Omit the avocado and top with my Molcajete Guacamole recipe.
- The sweet and spicy flavor of Mango Pico De Gallo is a good choice
- A dollop of sour cream of Mexican Crema is always welcome.
- Add a note of tartness with this Tomatillo Green Chile Salsa Verde.
Variations To Try
Spicy Shrimp Quesadillas
- Use jalapeno peppers in place of milder. Hatch Chile Peppers. And a splash of your favorite hot sauce will always kick up the heat level.
Grilled Shrimp Quesadillas
- Grill the shrimp before assembling, for a smokier flavor profile. And if you have a griddle for your grill, you can grill the quesadillas once assembled.
Taco Seasoned
- Season shrimp with salt and red chile powder, or Taco Seasoning, or even Chili Powder.
What’s The Best Type Of Cheese for Shrimp Quesadillas?
- I prefer Muenster cheese for this recipe, but use any good melting cheese. Monterey Jack, Pepper Jack or shredded cheddar will compliment the flavor of shrimp and green chiles.
Serving Suggestions
Serve shrimp quesadillas with a simple Accompaniment Salad, or try my recipe for Jalapeno Pineapple Coleslaw.
And as far as a beverage pairing, try this Spicy Pineapple Jalapeno Margarita, or a Mexican Micheladas.
Storage Instructions
Shrimp Quesadillas are best eaten right away, but if you have leftovers, store in the refrigerator for up to 3 days.
To reheat, avoid the microwave. It will only make those quesadillas soggy. I recommend reheating in a 300 degree oven for 10 minutes, or using a toaster oven, air fryer or skillet stovetop
Can you freeze quesadillas? You sure can. Wrap them tight in plastic wrap and they’ll keep 2 – 3 months. Let them thaw overnight in the refrigerator.
More Easy Shrimp Recipes
Looking for more fun quick recipes using shrimp? Take a look:
And if love quesadillas as much as we do, check out this recipe for Chicken Bacon Ranch Quesadillas. Another quesadilla recipe made with flour tortillas.
And don’t miss the most popular Mexican food snack recipe for Campechana, a Mexican Shrimp Cocktail recipe that just happens to be the most popular on my site.
Avocado Green Chile Shrimp Quesadillas
Equipment
- 1 Serrated knife good quality and sharp.
Ingredients
- 12 Jumbo shrimp About ½ pound, shells and tails removed, deveined.
- 2 teaspoons Southwest Spice Blend
- 1 Tablespoon neutral oil canola or vegetable oil works well here
- 4 Tablespoons butter
- 4 10-inch Flour tortillas
- 1 Cup Muenster Cheese shredded
- ½ cup Green Chile peppers roasted, seeds and veins removed and chopped
- 2 Avocado peeled and smashed
- ¼ teaspoon Kosher Salt
Instructions
- Heat oil in fry pan over medium high heat. When hot, add the oil. Sprinkle the shrimp with the Southwest Spice Blend (or salt and red chile powder) and cook on one side for two minutes. Turn and sprinkle with more of the spice blend and cook two more minutes. Remove from heat.
- Butter one side of each of the 4 tortillas.
- Peel and remove the seed from the avocado. Season with salt and smash with a fork. Spread the smashed avocado evenly on each flour tortilla.
- Add ¼ of the shredded cheese on one side of each of the tortillas.
- Add three of the cooked shrimp to each tortilla. Add the green chile peppers on top of the srhimp.
- Heat a non-stick skillet over medium heat. Lay one of the filled flour tortillas to the pan, butter side down, filling side up. Cook until toasted on the bottom. About 2 minutes. Use a spatula to fold the naked side over the filling side.
- Cook until cheese is well melted.
- Transfer shrimp quesadilla to a cutting board and use a serrated knife to saw the quesadilla into three pieces. Hold the quesadilla in one hand and use a gentle sawing motion to cut through the shrimp quesadilla.
- Garnish with cilantro or salsa.
Notes
-
- Use American Wild Caught Shrimp for the best flavor experience. You’ll find them superior in flavor … shrimp that tastes like shrimp.
-
- Purchase Jumbo sized shrimp. The size is good for these shrimp quesadillas. You’ll find them 21/25 count per pound.
- Use a good quality serrated knife to cut the quesadilla.
Nutrition
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Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Wow, these are great! Made them for dinner, not as appetizer. I used 8-in flour tortillas, and added a drizzle of our favorite salsa inside but otherwise followed the recipe exactly. The flavors are wonderful, and I think coating the tortilla with butter and baking them gives them a great flavor. Thanks Lea Ann!
Hi Chery!
Thank you so much for taking the time to come back and rate the recipe. I’m so very glad you liked these Quesadillas. I’ve not made it for awhile. I’ll have to make it again … and soon.
Lea Ann
I am always on the hunt for green chile powder when we go to NM. I am adding the Chimayo version to my trip’s list (for whenever we go next). It’s been years since we have visited Chimayo and it is a very special place.
Lea Ann, I just love quesadillas – and I like them folded in half like this. Your photos have made me soooo hungry. Must pick up some tortillas today.
Love it! I adore different types of chile powder love to add to my collection. Will be looking for Chimayo.
GREEN CHILE – SHRIMP – QUESADILLAS, no need to say more.
Have to agree with you on the red chile powder. 🙂 I love all New Mexico red chile, but the Chimayo red chile powder is really very special. You remind me that I need to order some. Unless you go to Chimayo, it’s hard to find it local ABQ markets.
Love these quesadillas! Of course you got my attention with “green chile shrimp” – great combo and bet it’s great as a quesadilla. Thanks for sharing Lea Ann!