Shrimp Quesadillas with Cilantro and Lime Recipe

Shrimp: Medium size, peeled and deveined

Flour tortillas: Soft and pliable, perfect for folding

Cheddar or Mexican blend shredded cheese: Melts beautifully, adding a creamy texture

Cilantro: Freshly chopped, adds a burst of flavor

Olive oil: Used for cooking the shrimp

Lime juice: Freshly squeezed, adds a tangy zest

Garlic powder: Adds a subtle garlic flavor

Cumin: Provides a warm, earthy flavor

Salt: Enhances all the flavors

Black pepper: Adds a hint of spice

When preparing the shrimp, ensure they are evenly coated with the olive oil, lime juice, and spices. This not only enhances the flavor but also helps in achieving a uniform cook. For a more intense flavor, let the shrimp marinate for about 15-20 minutes before cooking. When cooking the quesadillas, use a non-stick skillet to prevent sticking and ensure an even golden brown crust. If you prefer a crispier texture, lightly brush the outside of the tortillas with a bit of olive oil before placing them in the skillet.

• shrimp - Substitute with chicken breast: Chicken breast can provide a similar protein content and texture when cooked, making it a good alternative for those who do not eat seafood.

• shrimp - Substitute with tofu: For a vegetarian option, tofu can absorb flavors well and provide a similar texture when marinated and cooked properly.

• flour tortillas - Substitute with corn tortillas: Corn tortillas are a gluten-free alternative and offer a different but complementary flavor profile.

• cheddar or mexican blend shredded cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a mild flavor that can complement the other ingredients.

• cheddar or mexican blend shredded cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese can provide a similar texture and melting quality.

• fresh cilantro - Substitute with parsley: Parsley can provide a fresh, slightly peppery flavor that can stand in for cilantro.

• fresh cilantro - Substitute with basil: Basil offers a different but aromatic flavor that can complement the lime and other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor that can work well in the recipe.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust and aromatic flavor compared to garlic powder.

• cumin - Substitute with coriander: Coriander offers a warm, citrusy flavor that can complement the other spices in the recipe.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor to the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can still work well in the recipe.

• Allow the shrimp quesadillas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Wrap each quesadilla individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped quesadillas in an airtight container or a zip-top freezer bag. If using a freezer bag, remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Shrimp quesadillas can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Reheating Instructions

• Refrigerated Quesadillas:

  • Preheat your oven to 350°F (175°C).
  • Place the quesadillas on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out.
  • Bake for 10-15 minutes until heated through and the cheese is melted.

• Frozen Quesadillas:

  • No need to thaw. Preheat your oven to 375°F (190°C).
  • Place the frozen quesadillas on a baking sheet and cover with aluminum foil.
  • Bake for 20-25 minutes, removing the foil for the last 5 minutes to allow the tortillas to crisp up.

• Microwave Option:

  • For a quicker option, you can reheat the quesadillas in the microwave.
  • Place a quesadilla on a microwave-safe plate and cover with a damp paper towel.
  • Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

Tips for Best Results

• To maintain the crispy texture of the tortillas, reheating in the oven or on a skillet is preferable over the microwave.
• If you notice the quesadillas are drying out during reheating, you can lightly brush the tortillas with a bit of olive oil before reheating.
• Serve with fresh cilantro, a squeeze of lime juice, or a side of salsa to enhance the flavors after reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the quesadillas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until the cheese is melted and the tortillas are crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the quesadillas in the skillet and cook for about 2-3 minutes on each side, or until the cheese is melted and the tortillas are crispy. You can cover the skillet with a lid to help the cheese melt more evenly.

• Microwave Method: Place the quesadillas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on high for about 1-2 minutes, or until the cheese is melted and the quesadillas are heated through. Note that this method may not keep the tortillas as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quesadillas on the toaster oven tray. Bake for about 10 minutes, or until the cheese is melted and the tortillas are crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the quesadillas in the air fryer basket in a single layer. Air fry for about 3-5 minutes, or until the cheese is melted and the tortillas are crispy.

• Bowl: Use this to combine the shrimp, olive oil, lime juice, garlic powder, cumin, salt, and black pepper.

• Skillet: This is essential for cooking the shrimp mixture and later for making the quesadillas.

• Spatula: Handy for stirring the shrimp while cooking and for flipping the quesadillas.

• Knife: Needed for chopping the fresh cilantro.

• Cutting board: Use this as a surface for chopping the cilantro.

• Measuring spoons: These will help you measure out the olive oil, lime juice, garlic powder, cumin, salt, and black pepper accurately.

• Measuring cup: Use this to measure the shredded cheese.

• Plate: Place the cooked shrimp on this after they are done cooking.

• Tongs: Useful for handling the shrimp while cooking and for assembling the quesadillas.

• Pizza cutter: This can be used to cut the quesadillas into wedges for serving.

Marinate in advance: Combine the shrimp with olive oil, lime juice, and spices the night before to save time.

Pre-shredded cheese: Use pre-shredded cheese to cut down on prep time.

Preheat the skillet: Ensure the skillet is hot before cooking to speed up the process.

Batch cooking: Cook all the shrimp at once and assemble multiple quesadillas simultaneously.

Chop cilantro ahead: Chop the cilantro in advance and store it in the fridge.

Use a large skillet: A larger skillet allows you to cook more quesadillas at once.