Shrimp and Rajas Quesadillas with Salsa Fresca and Southwest Crema

These quesadillas are a flavor explosion in every bite. Tender shrimp, sautéed green peppers and onions and a blend of pepper jack and Mexican cheeses create a gooey, savory filling. The real magic happens on top: a fresh tomato salsa, creamy guacamole and a drizzle of Southwest-spiced crema tie it all together.

Perfect for a quick weeknight dinner or a fun weekend lunch, this recipe comes together in one pan and is sure to become a favorite. Serve with extra lime wedges if you like a citrusy kick.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons. Dice the tomatoes. Roughly chop the cilantro. Core, deseed and dice the green pepper.
2. In a small bowl, combine the minced onion, half the diced tomatoes, half the cilantro and a splash of red wine vinegar to taste. Season with salt and pepper. In another small bowl, combine half the sour cream with ¼ teaspoon of the Southwest Spice Blend. Season with salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced green pepper, sliced onion and a pinch of salt. Cook, stirring occasionally, until browned and tender, about 7-8 minutes. Stir in the remaining tomatoes, remaining Southwest Spice Blend and 2 tablespoons water. Cook until tomatoes soften and mixture thickens, 2-3 minutes. If dry, add up to 2 tablespoons more water. Remove from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.
4. Place tortillas on a clean work surface. Sprinkle one half of each tortilla with the Mexican cheese blend. Top with the veggie filling, then sprinkle with pepper jack cheese. Fold tortillas in half to form quesadillas.
5. Wipe out the pan used for the filling and return to medium-high heat with a drizzle of olive oil. Add the quesadillas and cook until golden brown and cheeses are melted, 2-4 minutes per side. Work in batches if needed.
6. Cut quesadillas into wedges and divide between plates. Top with guacamole and the salsa. Drizzle with the Southwest crema and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are smaller and more fragile. You may need to adjust the filling amount and cook them more carefully.

What can I substitute for Southwest Spice Blend?

Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder and ¼ teaspoon smoked paprika.

How do I store leftovers?

Store assembled quesadillas (without toppings) in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven until crispy.