BBQ Shrimp Quesadillas with Smoky Red Pepper Crema

These BBQ shrimp quesadillas are a quick and satisfying dinner option that comes together in just 20 minutes. Juicy shrimp are seasoned and pan-seared, then tucked into warm tortillas with melty mozzarella, tangy BBQ sauce and shallot. Pan-fried until golden and crisp, each bite is a perfect balance of smoky, savory and slightly sweet flavors.

The finishing touch is a drizzle of smoky red pepper crema and a sprinkle of fresh cilantro, which add a creamy, vibrant kick. Whether you’re cooking for a busy weeknight or a casual weekend meal, these quesadillas are sure to become a favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice the shallot. Roughly chop the cilantro.
2. Pat the shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp and season with fry seasoning, salt and pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through, 4-6 minutes. Transfer to a plate and wipe out the pan.
3. Place tortillas on a clean work surface. Sprinkle half of each tortilla with a quarter of the mozzarella. Top with cooked shrimp, shallot, BBQ sauce and half the cilantro. Sprinkle with the remaining mozzarella. Fold tortillas in half to form quesadillas.
4. In the same pan, heat ½ tablespoon butter and a drizzle of oil over medium heat. Add the quesadillas and cook until golden brown on one side, 1-2 minutes. Add another ½ tablespoon butter, flip and cook until golden and the cheese is melted, 1-2 minutes more. (If needed, work in batches, adding more oil and butter.) Transfer to a paper-towel-lined plate.
5. Cut each quesadilla into wedges. Divide between plates, drizzle with smoky red pepper crema and garnish with remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute cooked chicken breast or thighs. Season and cook the chicken in the same way as the shrimp until fully cooked through.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispness.

What can I use instead of smoky red pepper crema?

You can substitute with sour cream mixed with a pinch of smoked paprika and a little lime juice for a similar tangy, smoky flavor.