Best 9 Havarti Shrimp Quesadillas Recipes

SHRIMP QUESADILLA

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir onion and jalapeno until tender. Add the shrimp, cumin and pepper; cook and stir until shrimp turn pink. Transfer to a small bowl; stir in tomato., Coat the same skillet with cooking spray; add one tortilla. Top with half of cheese, half of shrimp mixture and one tortilla. Cook over medium heat for 2-3 minutes on each side or until lightly browned; remove. Repeat with remaining tortillas, cheese and shrimp mixture, spraying pan as needed. Cut into wedges.

SHRIMP QUESADILLAS

Steps:

• Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
• Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
• Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
• Serve with Sour cream, salsa, or guacamole.

SHRIMP QUESADILLA

Steps:

• Place cheese in freezer for around 45 minutes.
• Meanwhile, preheat oven to 400 degrees F.
• Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
• When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
• Shred cheese using the large holes on a box grater.
• Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.

QUESADILLAS WITH SHRIMP AND PEPPERS

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
• Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
• In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
• Serve with sour cream, cilantro and lime wedges

DILL HAVARTI-SHRIMP APPETIZERS

Steps:

• Heat oven to 400°. Place bread slices in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 4 to 6 minutes or until crisp.
• Mix mustard and honey; spread over bread slices. Cut cheese into 2-inch squares. Top each bread slice with cheese, shrimp and bell pepper. Sprinkle with dill weed.
• Bake 3 to 5 minutes or until cheese is melted.

SHRIMP QUESADILLAS

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.

QUICK SHRIMP QUESADILLAS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
• Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
• Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.

SEAFOOD QUICHE WITH HAVARTI AND DILL

Steps:

• Preheat oven to 350°.
• In a bowl, whisk together eggs, milk, cream, dill, salt and pepper.
• Cover the bottom of the pie shell with 1/2 of the cheese.
• Cover the cheese with the salmon, shrimp and crab. (in any order).
• Sprinkle with the green onions and red pepper.
• Pour in all of the egg mixture.
• Top with remaining cheese.
• Bake 40-45 minutes, or until eggs are set.
• Let the quiche rest for 5-10 mins before serving.
• Note: Havarti is easier to grate if you pop it into the freezer for a few minutes.
• Black pepper is okay to use if you don't mind tiny black specks.
• I usually pre-bake the pie shell, but you don't have to. Personal preference.

PECAN HAVARTI QUESADILLA WITH PEAR PRESERVES

Steps:

• Sprinkle one side of tortilla with Havarti cheese.
• Top with pecans.
• Fold tortilla over filling.
• Coat a non-stick skillet with cooking spray and cook quesadilla over medium high heat for 2 minutes each side or until cheese melts.
• Slice into wedges and serve with pear preserves.