Best Shrimp And Cilantro Pesto Quesadilla Recipes

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SHRIMP AND CILANTRO PESTO QUESADILLA



Shrimp and Cilantro Pesto Quesadilla image

These are fantastic. The oven baking method produces a quesadilla that is uncommonly crisp and light, but they work just as well on a grill. They're a cinch to assemble ahead of time, which makes them perfect for entertaining. Cut into eighths for ideal hors d'oeuvres or into quarters for a light lunch. Delicious!

Provided by MarieRynr

Categories     < 30 Mins

Time 27m

Yield 1 quesadilla

Number Of Ingredients 16

three 6-inch flour tortillas
1 cup grated monterey jack cheese
1 cup grated white cheddar cheese
3 tablespoons cilantro pesto sauce (see below)
salt and pepper
3 tablespoons olive oil
1/2 teaspoon dried ancho chile powder
4 large shrimp, peeled and deveined
2 teaspoons sour cream
1 cup cilantro leaf
2 teaspoons pumpkin seeds
1 1/2 teaspoons fresh lime juice
1 teaspoon minced garlic
1 tablespoon grated parmesan cheese
salt & freshly ground black pepper
1/4 cup olive oil

Steps:

  • Make the cilantro pesto: in a food processor, blend all of the ingredients except for the olive oil. While the processor is running, slowly add the olive oil. Cover the pesto and refrigerate. (Will keep in the fridge for 2 to 3 days)Preheat oven to 450*F.
  • Place two tortillas on an undgreased baking sheet.
  • Sprread each with 2 TBS of the pesto and sprinkle with the cheeses. Season with salt and pepper.
  • Stack one tortilla on top of the other and cover with the remaining tortilla. Brush the top with 1 TBs of olive oil and sprinkle evenly with the ancho powder.
  • Bake until the tortillas are slightly crisp and the cheese has melted, 8 to 12 minutes.
  • Meanwhile, heat the remaining 2 TBs of olive oil. Season the shrimp and saute for 2 1/2 minutes on each side.
  • Cut the quesadillas into quarters. Garnish with the remaining tablespoon of pesto, the shrimp and the sour cream and serve hot.

Nutrition Facts : Calories 1893.3, Fat 178.7, SaturatedFat 64.9, Cholesterol 289.9, Sodium 1579.3, Carbohydrate 6.9, Fiber 1.2, Sugar 1.8, Protein 69.4

SHRIMP QUESADILLA



Shrimp Quesadilla image

Provided by Food Network

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ounces pepper jack cheese
Six 16-20 count unpeeled shrimp, deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
2 large flour tortillas
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh cilantro leaves

Steps:

  • Place cheese in freezer for around 45 minutes.
  • Meanwhile, preheat oven to 400 degrees F.
  • Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
  • When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
  • Shred cheese using the large holes on a box grater.
  • Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Provided by DanaV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

Steps:

  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
  • Stir salt, cumin, and chili powder into onion and bell peppers.
  • Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
  • Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
  • Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
  • Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
  • Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g

SHRIMP QUESADILLAS WITH CILANTRO AND LIME



Shrimp Quesadillas with Cilantro and Lime image

These shrimp quesadillas are perfect as a lunch, dinner, or snack. What a great way to use up fresh herbs and serve up a wholesome treat!

Provided by Dbisbill

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 2

Number Of Ingredients 9

¼ (16 ounce) jar roasted red peppers, drained and minced
2 tablespoons chopped fresh cilantro, or to taste
2 small limes, juiced
¼ teaspoon chili powder
8 large shrimp - peeled, deveined, and chopped into bite-sized pieces
2 teaspoons olive oil
¼ small onion, minced
4 (8 inch) flour tortillas
½ cup shredded Mexican cheese blend

Steps:

  • Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
  • Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
  • Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
  • Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

Nutrition Facts : Calories 594.5 calories, Carbohydrate 65.6 g, Cholesterol 160 mg, Fat 23.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 10.2 g, Sodium 1083 mg, Sugar 2.9 g

SHRIMP WITH CILANTRO PESTO



Shrimp with Cilantro Pesto image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

1 lime
1 1/2 cups fresh cilantro leaves
2 green onions, chopped
2 tablespoons toasted chopped pecans
1 clove garlic, chopped
1 teaspoon sugar
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 pound raw medium-size shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
  • Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.

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