Vegetarian Shrimp Quesadilla
Delight in the irresistible fusion of flavors with this Vegetarian Shrimp Quesadilla—a creative twist on a classic favorite. Featuring tender vegetarian shrimp, vibrant sautéed bell peppers, sweet onions, and a melty blend of cheddar and mozzarella cheeses, this dish offers bold flavor without compromising your plant-based lifestyle. Seasoned with ground cumin and a sprinkling of fresh cilantro, every bite is bursting with Tex-Mex flair. Perfect for busy weeknights, this easy recipe is ready in just 30 minutes and serves up crispy golden tortillas filled with cheesy, savory goodness. Pair it with creamy guacamole, zesty salsa, or sour cream for the ultimate vegetarian comfort food experience. Keywords: Vegetarian shrimp quesadilla, plant-based Tex-Mex, easy vegetarian quesadilla, cheesy quesadilla recipe.
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Recipe Information
Ingredients
- 8 pieces Vegetarian shrimp
- 2 large Flour tortillas
- 1 cup Cheddar cheese
- 1 cup Mozzarella cheese
- 0.5 cup Green bell pepper
- 0.5 cup Onion
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. Prepare the vegetarian shrimp according to the packaging instructions (this usually requires thawing or lightly cooking).
2. Slice the green bell pepper and onion into thin strips.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat.
4. Add the sliced bell pepper and onion to the skillet, seasoning with cumin, salt, and black pepper. Cook for about 5-6 minutes or until the vegetables are tender.
5. Remove the vegetables from the skillet and set aside.
6. In the same skillet, add the remaining tablespoon of olive oil and the prepared vegetarian shrimp. Cook for 2-3 minutes until they are slightly browned.
7. Lay one flour tortilla on a clean work surface. Sprinkle half of the mixed cheddar and mozzarella cheeses evenly over the tortilla.
8. Top with the cooked bell pepper and onion mixture, then add the prepared vegetarian shrimp and sprinkle the freshly chopped cilantro over the top.
9. Cover with the remaining cheese, and place the second tortilla on top, pressing down slightly.
10. Wipe the skillet clean, add a tiny splash of olive oil, and heat over medium-low heat.
11. Carefully add the assembled quesadilla to the skillet. Cook for about 3-4 minutes on each side until the tortillas are golden and the cheese is melted.
12. Remove the quesadilla from the skillet and let it cool for a minute before slicing into wedges.
13. Serve warm with your choice of salsa, guacamole, or sour cream.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4322 mg | 188% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.2 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2340 mg | 180% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 795 mg | 17% | |
*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.
