🍤 What Makes This Recipe So Good
I love a good quesadilla. They’re convenient, and portable, and mostly self-contained. The ultimate I-only-have-one-free-hand-to-eat-with food. With the filling enveloped by a warm, crisp tortilla, I’m able to keep a hand free to wrangle kids or edit photos or stir the soup I’m making for dinner after soccer practice. IYKYK. You can put literally anything in a quesadilla. Obviously we went with shrimp for these shrimp quesadillas, but I’ve got a delish chicken tikka masala quesadilla that I make all the time. You can also do a cheeseburger-inspired quesadilla, a bacon-chicken-ranch club quesadilla, or a fajita-style quesadilla. Of course, the classics are, well… classic. Beef or chicken or steak or cheese, add beans or rice, sour cream or guac, pico or lettuce. Whatever you put in yours, you literally can not go wrong. This recipe in particular is super quick, super simple, and full of amazing flavors. Tangy taco seasoning, tender shrimp, savory onions and peppers, and the pop of the fresh lime juice – oh, man. What really seals the deal, though, is the way we cook the tortilla. A little bit of butter makes the outside of the quesadilla super rich and deliciously browned. A sprinkle of salt makes it feel like a quesadilla from your favorite restaurant. Pair it with a bowl of restaurant-style queso and a refreshing margarita and you’ve got a total dinner experience.
👩🏼🍳 Chef’s Tips
Careful not to overcook the shrimp! They cook really quickly, but since they’ll rest in the warm pan and then heat up a little more inside the tortilla, it’s easier to overdo it than you might expect. For the best texture, you want the shrimp to be opaque and white or just barely pink. They should also curl up into a “J” shape, rather than a “C” shape or even an “O” shape. This method uses one large (generally 10-inch) flour tortilla folded in half. For some people, quesadillas are made with 2 tortillas per ‘dilla, stacked more like a sandwich. You are welcome to do that if you’d prefer! Overall, nothing would really change much. You’d just want to cover the filling with your second tortilla, rather than folding the tortilla in half as directed. You can use cooking spray or neutral oil to cook your quesadilla, but I highly encourage you to use butter if you’re able! It makes the tortilla buttery rich, but also gives it a gorgeous golden-brown color and a flaky texture. That combined with a little salt is what really makes this shrimp quesadilla as incredible as it is.
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