Best 6 Chicken And Shrimp Quesadilla Recipes
Indulge in a culinary delight with our tantalizing chicken and shrimp quesadilla recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a culinary journey with our classic quesadilla, where succulent chicken and succulent shrimp join forces in a cheesy embrace, enveloped in a golden-brown tortilla. For a spicy twist, our fiery quesadilla infuses a piquant kick with a blend of chili powder, cumin, and cayenne pepper, sure to set your senses ablaze. If you prefer a milder option, our creamy quesadilla beckons with a luscious combination of melty cheese, tender chicken, and succulent shrimp, enveloped in a velvety sour cream sauce. And for those seeking a vegetarian alternative, our veggie quesadilla bursts with vibrant flavors, featuring an array of crisp bell peppers, juicy tomatoes, and tangy onions, all harmoniously united in a flavorful fiesta.
Let's cook with our recipes!
SHRIMP QUESADILLAS
Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.
Provided by DanaV
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
- Stir salt, cumin, and chili powder into onion and bell peppers.
- Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
- Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
- Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
- Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
- Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
SHRIMP AND SPINACH QUESADILLAS
I made this up for my daughter, who does not like meat. It is really delicious. It has a more "Italian" feel to it, so salsa is not really good with it, but sour cream or ranch dressing make nice dipping sauces. The ingredients are for ONE quesadilla. I think this would make a really nice appetizer or snack, as well. I make these two at a time on my electric griddle, and pretty much put the filling in a ring around the tortilla - not too close to the center or edge. Once the cheese melts and spreads out a bit, the filling is then perfectly even.
Provided by MJaz9053
Categories < 15 Mins
Time 7m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Toss the shrimp in a small pan with butter and cook for a few minutes untill opaque. Add spinach and garlic powder and stir to combine.
- Brush griddle with 1/2 of the melted butter and lay one whole tortilla on the griddle.
- Evenly spread the cheeses over the tortilla, not too close to center or edge.
- Spread the spinach filling over the cheese - spacing the shrimp out evenly.
- Cover with second tortilla.
- Brush top with remaining melted butter.
- When first side is BGD (golden brown and delicious) flip and cook until side two is GBD.
- Move to cutting board and cut into 8 equal pieces, using a pizza wheel, with one shrimp in the center of each piece.
- Enjoy!
Nutrition Facts : Calories 1108.6, Fat 46, SaturatedFat 21.1, Cholesterol 156.5, Sodium 2165.4, Carbohydrate 124.6, Fiber 9.8, Sugar 6.4, Protein 48.6
SHREDDED CHICKEN QUESADILLAS
Make and share this Shredded Chicken Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, combine the first 6 ingredients.
- Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
- Brush one side of tortillas with butter.
- Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
- Sprinkle with 1/3 cup of cheese; fold in half.
- Place on a lightly greased baking sheet.
- Bake at 475 degrees for 10 minutes or until crisp and golden brown.
- Cut into wedges; serve with sour cream and guacamole.
SHRIMP QUESADILLAS
These quick quesadillas are a delicious way to delight your family on Mexican night.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Place 1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese, 1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4 of the shrimp. Sprinkle with additional 1/4 cup of the cheese. Top with another tortilla.
- Cook 1 to 2 minutes or until bottom is golden brown; turn. Cook 1 to 2 minutes longer or until bottom is golden brown.
- Repeat 3 more times with remaining ingredients. Cut each quesadilla into wedges.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg
CHICKEN AND SAUSAGE QUESADILLAS
Another recipe I found written on a piece of paper, so I am not quite sure where it came from. This sounds lovely...spicy too!! Times are a guess!!
Provided by SkinnyMinnie
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place a large skillet over high heat.
- Add oil and tip pan to coat.
- Add chicken, sausage, pepper, and onion; cook until chicken is cooked through and vegetables soften, about 8 minute.
- Add the garlic, green chiles, and jalapeno; cook for 2 minute.
- Add the chili powder, cumin and salt; stir to combine.
- Transfer to a bowl and cool.
- Lay a tortilla down and spread 1/4 of the chicken mixture (about 1 cup) evenly over the tortilla.
- Top with 1/4 of the cheese and another tortilla. Repeat with remaining tortillas.
- Cook each quesadilla in a large skillet over medium high heat for 3 min on each side, or until golden and cheese has melted.
Nutrition Facts : Calories 995.6, Fat 54.5, SaturatedFat 21.5, Cholesterol 177.8, Sodium 2489.5, Carbohydrate 69.2, Fiber 5.7, Sugar 6.5, Protein 56
Tips:
- Prep the Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and ensure you have everything you need.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. Fresh shrimp, chicken, vegetables, and herbs will make a big difference in the final dish.
- Don't Overcook the Shrimp and Chicken: Both shrimp and chicken cook quickly, so be careful not to overcook them. Overcooked shrimp and chicken will become tough and rubbery.
- Use a Good Quality Cheese: The cheese is a key ingredient in quesadillas, so make sure you use a good quality cheese that melts well. A blend of cheddar and mozzarella is a classic choice, but you can also experiment with other cheeses like pepper jack, Monterey Jack, or Oaxaca.
- Serve Immediately: Quesadillas are best served immediately after they are made, while the cheese is still melted and gooey. If you need to make them ahead of time, you can assemble them and then wrap them tightly in plastic wrap and refrigerate them for up to 24 hours. When you're ready to serve, reheat them in a preheated oven or on a hot griddle.
Conclusion:
Chicken and shrimp quesadillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover chicken and shrimp. With a few simple ingredients and a little bit of time, you can create a meal that the whole family will love. These quesadillas are sure to be a hit at your next party or gathering.
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