Shrimp and Tomatillo Quesadillas
Take your quesadilla game to the next level with these irresistible Shrimp and Tomatillo Quesadillas! Packed with bold flavors and fresh ingredients, this recipe combines tender, marinated shrimp with tangy tomatillos, zesty lime, and a hint of heat from jalapeño. Sautéed to perfection and layered with gooey Monterey Jack cheese inside crisp golden tortillas, these quesadillas are a perfect balance of savory and refreshing. Ready in just 35 minutes, they’re an easy, crowd-pleasing option for weeknight dinners or casual gatherings. Serve them hot with a dollop of creamy sour cream and your favorite salsa for a truly mouthwatering meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 lb Raw shrimp, peeled and deveined
- 4 Tomatillos, husked and chopped
- 0.5 Red onion, finely chopped
- 1 Jalapeño, finely chopped
- 2 cloves Garlic, minced
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, juiced
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.5 tsp Ground cumin
- 4 large Flour tortillas
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
In a medium bowl, combine the shrimp, salt, ground cumin, and half of the lime juice. Toss to coat and set aside to marinate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tomatillos, red onion, jalapeño, and garlic. Cook for 5-7 minutes, stirring occasionally, until the tomatillos are softened and slightly browned.
Stir in the chopped cilantro and the remaining lime juice. Remove the mixture from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the marinated shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and cooked through. Remove from heat and chop the shrimp into bite-sized pieces if desired.
Preheat a clean skillet or griddle over medium heat. Place one flour tortilla on the skillet and sprinkle 1/4 cup of shredded Monterey Jack cheese evenly over half of the tortilla.
Layer some of the tomatillo mixture and cooked shrimp over the cheese. Fold the tortilla in half to enclose the filling.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
Slice the quesadillas into wedges and serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 432 mg | 33% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
