Succulent shrimp, spicy pickled jalapeno, briny black olives, and melty colby jack cheese all combine for these delicious and easy Sunday suppers-shrimp quesadillas.
Ingredients for shrimp quesadillas
I used low carb tortillas for this recipe but you could easily use regular flour tortillas. Next, I combined greek yogurt and salsa together and spread it on one side of 1 tortilla shell. You can use regular sour cream instead of greek yogurt if you prefer. For the shrimp, I used peeled, deveined, cooked, tail off shrimp cut into 1/2 inch pieces. Canned black olive slices, and jarred jalapeno slices roughly chopped and shredded colby jack cheese round out the ingredients for this super simple Sunday supper.
If you don’t like black olives, you can easily omit them. Also , any shredded cheese of your liking such as a mexican blend works perfectly too. Freshly grated cheese is recommended for it’s extra meltiness. If your in a time pinch, bagged shredded cheese works just as well.
Recipe
Place the tortilla shell with the salsa/yogurt mixture in a large non stick skillet and add some shredded colby jack cheese. Spread the shrimp, olives, and jalapeno pieces evenly over the top and add more cheese. Put the other tortilla on top. Cook over medium heat until bottom of tortilla is slightly browned, about 5 minutes. Flip* over the quesadilla and cook on the other side about 3-5 minutes more until cheese is all melty.
*To flip the quesadilla, I use a large plate that covers the quesadilla. I flip it over onto the plate, then I slide the quesadilla off of the plate back into the pan. If this feels too dangerous or messy for you, you can always spread everything onto half of a tortilla shell and fold over the other half to cook it.
shrimp quesadillas
Ingredients
- 1/4 cup salsa
- 1/4 cup greek yogurt, plain
- 1/4 cup jalapeno slices from a jar, roughly chopped
- 1/4 cup sliced black olives, chopped
- 10 large shrimp- peeled, deveined, cooked -tail off cut into 1/2 inch pieces
- 4 medium flour tortillas, low carb optional
- 1 cup shredded colby jack cheese
Instructions
- Combine salsa and sour cream in a bowl. Spread half of the mixture on 1 tortilla shell.
- Heat a large non stick pan over medium heat. Place tortilla with mix in the pan. Sprinkle with 1/4 cup shredded cheese. Top with half of the shrimp, olives, and jalapenos. Top with another 1/4 cup cheese. Evenly spreading out all of the ingredients. Place another tortilla shell on top.Cook for about 5 minutes or until bottom is slightly browned. *Flip quesadilla over and cook for another 3-5 minutes. Remove from pan and cut into 4 pieces.Repeat with remaining ingredients and 2 tortilla shells.
- *I use a plate to flip the quesadilla over. An alternative, perhaps easier and safer way to do this is to only put half(or 1/8 of ingredients) of everything on 1 side of a tortilla shell and fold it in half to cook making it easier to flip over. This would mean making 4 separate "half" quesadillas instead of 2.
I like to serve mine with a side of spanish rice. Enjoy!
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