Shrimp Quesadillas

Recipe View Sauté the Vegetables: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced onion and bell peppers. Cook, stirring frequently, until the onion becomes translucent and the peppers soften, approximately 6-8 minutes. Stir in the salt, cumin, and chili powder, ensuring the vegetables are well coated with the spices.

Recipe View Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Continue to cook and stir until the shrimp turn opaque and are no longer pink in the center, about 3-5 minutes. Remove the skillet from the heat and stir in the minced jalapeño and fresh lime juice. This adds a delightful kick and zest to the shrimp mixture.

Recipe View Assemble the Quesadillas: Heat another skillet over medium heat and lightly brush with about 1 teaspoon of vegetable oil to prevent sticking. Place one tortilla in the hot skillet. Spoon approximately 1/6 of the shrimp filling onto one half of the tortilla, then top with 1/2 cup of the shredded Mexican cheese blend. Fold the tortilla in half, creating a quesadilla.

Recipe View Cook the Quesadillas: Cook the quesadilla until it is lightly browned on the bottom, approximately 5 minutes. Carefully flip the quesadilla and continue to cook until the other side is also lightly browned and the cheese is melted and gooey, about 3-5 minutes. Repeat this process to make the remaining quesadillas.

Recipe View Serve: Remove the quesadillas from the skillet and let cool slightly before serving. Cut each quesadilla into wedges and serve warm. Garnish with fresh cilantro and a dollop of sour cream for a perfect finishing touch.