Best 2 Shrimp And Tomatillo Quesadillas Recipes

**Indulge in a Culinary Adventure with Shrimp and Tomatillo Quesadillas: A Symphony of Flavors**

Embark on a tantalizing journey with our exquisite Shrimp and Tomatillo Quesadillas, where succulent shrimp, tangy tomatillos, and a symphony of spices dance harmoniously on a bed of melted cheese, wrapped in a warm, crispy tortilla. Our curated collection of recipes offers a delightful array of variations, each promising a unique taste sensation. From the classic combination of shrimp and tomatillo to the bold fusion of Caribbean and Mexican flavors, these quesadillas are a culinary passport to savor. Whether you prefer a quick and easy weeknight meal or an impressive dish for a special occasion, our recipes have you covered. Get ready to tantalize your taste buds with every bite of these delectable Shrimp and Tomatillo Quesadillas.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND TOMATILLO QUESADILLAS

Shrimp and Tomatillo Quesadillas image

Categories Cheese Herb Vegetable Appetizer Broil Shrimp Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 red bell peppers
1 pound uncooked medium shrimp, peeled, deveined
1 tablespoon vegetable oil
Vegetable oil
6 9- to 10-inch-diameter flour tortillas
3/4 cup chopped fresh cilantro
2 cups (packed) grated Monterey Jack cheese with jalapeños (about 8 ounces)
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
6 medium tomatillos , husked, thinly sliced

Steps:

Char bell peppers over gas flame or in broiler until blackened on all sides. Remove from heat. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch-thick strips. Set aside.
Preheat broiler. Toss shrimp with 1 tablespoon oil. Place on baking sheet. Broil shrimp until just opaque in center, about 2 minutes. Cut shrimp lengthwise in half. Transfer to bowl.
Preheat oven to 400°F. Brush 2 baking sheets with oil. Place 2 tortillas on 1 prepared baking sheet. Place 1 tortilla on second prepared baking sheet. Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese. Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally. Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally. Top with remaining 3 tortillas, pressing lightly to adhere. Brush tops of tortillas with oil. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
Cut each quesadilla into 6 wedges and serve.

SHRIMP AND TOMATILLO QUESADILLAS

Shrimp and Tomatillo Quesadillas image

Great combination of flavors! If you are short on time, you can put these together very quickly by using jarred roasted red peppers and precooked shrimp. From Bon Appetit.

Provided by GaylaJ

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 red bell peppers
1 lb uncooked medium shrimp, peeled and deveined
1 tablespoon vegetable oil, plus
extra vegetable oil, for brushing tortillas
6 9-inch flour tortillas or 6 10-inch flour tortillas
3/4 cup chopped fresh cilantro
2 cups packed grated jalapeno jack cheese
1 cup packed grated sharp cheddar cheese
6 medium tomatillos, husked and thinly sliced

Steps:

Char bell peppers over gas flame or in broiler until blackened on all sides.
Remove from heat, enclose in paper bag and let stand 10 minutes.
Peel and seed, then cut into 1/4-inch strips.
Set aside.
Preheat broiler.
Toss shrimp with 1 tablespoon oil and place on baking sheet.
Broil shrimp until just opaque in center, about 2 minutes.
Cut shrimp in half lengthwise.
Set aside.
Preheat oven to 400°F Brush 2 baking sheets with oil.
Place 2 tortillas on 1 baking sheet.
Place 1 tortilla on second baking sheet.
Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
Top with remaining 3 tortillas, pressing lightly to adhere.
Brush tops of tortillas with oil.
Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
Cut each quesadilla into 6 wedges and serve.

Nutrition Facts : Calories 338.4, Fat 21.7, SaturatedFat 11.8, Cholesterol 168.5, Sodium 433.1, Carbohydrate 5.6, Fiber 1.5, Sugar 3.3, Protein 30.1

Tips:

For the best flavor, use fresh, ripe tomatillos. If you can't find tomatillos, you can substitute green tomatoes.
To easily remove the husks from the tomatillos, roast them in the oven for 10-12 minutes, or until the skins blister and char.
If you don't have a grill, you can cook the shrimp in a skillet over medium-high heat for 3-4 minutes per side, or until cooked through.
To make the quesadillas, use a large skillet or griddle over medium heat. Add a little oil or butter to the pan, then add the tortillas. Cook for 1-2 minutes per side, or until golden brown and crispy.
Fill the quesadillas with your favorite toppings, such as shrimp, tomatillo salsa, cheese, avocado, and sour cream.
Serve the quesadillas immediately, while they're still hot and crispy.

Conclusion:

Shrimp and tomatillo quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. They're packed with flavor and can be customized to your liking. So next time you're looking for a quick and tasty meal, give these quesadillas a try. You won't be disappointed!

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