Beazell's Cook Book

Shrimp Quesadillas

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Shrimp Quesadillas  




2 (10-inch) flour tortillas

2 tablespoons butter, softened

1/2 pound diced shrimp, precooked and sprinkled with Lemon Beazell’s Cajun Seasoning

1/2 cup Monterrey jack cheese, shredded

1/3 cup pepper jack cheese, shredded

2 slices bacon, cooked and crumbled

1/4 teaspoon cilantro, finely chopped


Optional toppings:

Avocado ranch dip

Sour cream





Heat a large frying pan. Spread half of the butter on one side of both tortillas.

Put one tortilla, butter side down, in the hot pan, then spread cheeses and cut up shrimp in the center of the tortilla, leaving about an inch all the way around. Sprinkle the crumbled slices of cooked bacon and cilantro over the cheese. Top off the quesadilla with the other tortilla, being sure that the buttered side is facing up. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.

Remove the quesadilla from the pan, and use a pizza cutter to cut the quesadilla three times through the middle like a pizza, making 6 slices.


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