Ingredients:

  • 1 lb Raw Shrimp (Prawns), medium-large, peeled, deveined, tails removed
  • 2 Tbsp Olive Oil (or neutral oil), divided
  • 1/2 medium Red Onion, finely diced
  • 1 medium Red Bell Pepper, thinly sliced
  • 2 cloves Garlic, minced
  • 1 tsp Chili Powder (Ancho or standard)
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Dried Oregano (Mexican oregano preferred)
  • 1 Tbsp Fresh Lime Juice, plus extra for finishing
  • Salt & Black Pepper, to taste
  • 8 large Flour Tortillas (10-inch size, burrito style)
  • 1 1/2 cups Shredded Monterey Jack Cheese
  • 1/2 cup Shredded Cheddar or Cotija Cheese
  • 2 Tbsp Unsalted Butter or Oil, for grilling the quesadillas

Instructions:

  1. Prep the Shrimp: Pat the peeled and deveined shrimp completely dry using paper towels. This is crucial for a good sear.
  2. Season the Shrimp: In a medium bowl, toss the dried shrimp with 1 tablespoon of the olive oil, chili powder, cumin, oregano, and salt/pepper. Set aside.
  3. Sauté the Vegetables: Heat the remaining 1 tablespoon of oil in the large skillet over medium-high heat. Add the diced red onion and sliced bell pepper. Cook for 4–5 minutes until softened and slightly caramelised.
  4. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant. Remove all vegetables from the skillet and set them aside in a separate bowl.
  5. Sear the Shrimp: Return the empty skillet to high heat. When hot, add the seasoned shrimp in a single layer (work in batches if necessary to avoid crowding).
  6. Quick Cook: Cook for 1–2 minutes per side until pink, opaque, and just cooked through. Immediately remove the skillet from the heat.
  7. Combine Filling: Return the sautéed vegetables to the skillet with the shrimp. Drizzle with the fresh lime juice and toss gently to combine and distribute the spice mix evenly.
  8. Heat the Griddle: Heat a clean, flat griddle or large skillet over medium heat. Add 1/2 teaspoon of butter or oil.
  9. Layer the Quesadilla: Place one tortilla flat on the heated surface. Immediately sprinkle half of the blended cheese mixture over the entire surface.
  10. Add Filling: Spoon 1/4 of the shrimp and vegetable filling evenly over one half of the tortilla (leaving the other half cheese-covered).
  11. Fold and Press: Cook for 2–3 minutes until the underside is golden brown. Fold the plain, cheesy half over the filling half. Gently press down with a spatula to encourage the cheese to melt and bind the layers.
  12. Flip and Finish: Flip the quesadilla and cook for another 2–3 minutes until the second side is golden brown and the cheese is fully melted and gooey.
  13. Slice and Repeat: Transfer the cooked quesadilla to a cutting board. Repeat steps 8–12 with the remaining ingredients. Cut each quesadilla into 2 or 3 wedges. Serve immediately.