Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Shrimp and Tomatillo Quesadillas
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 30 min
- Yield
- 6.00 serving(s)
Categories
- Main dish
Cuisine
- Mexican-inspired
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- mixed
Allergens
- Possible Crustaceans — check ingredient labels
- May contain soy — check ingredients
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Shrimp and Tomatillo Quesadillas brings together 2 red bell peppers, 1 lb uncooked medium shrimp, peeled and deveined, 1 tablespoon vegetable oil, plus in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 6 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 2 red bell peppers
- 1 lb uncooked medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil, plus
- extra vegetable oil, for brushing tortillas
- 6 9-inch flour tortillas or 6 10-inch flour tortillas
- 3/4 cup chopped fresh cilantro
- 2 cups packed grated jalapeno jack cheese
- 1 cup packed grated sharp cheddar cheese
- 6 medium tomatillos, husked and thinly sliced
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Char bell peppers over gas flame or in broiler until blackened on all sides.
Remove from heat, enclose in paper bag and let stand 10 minutes.
Peel and seed, then cut into 1/4-inch strips.
Set aside.
Preheat broiler.
Toss shrimp with 1 tablespoon oil and place on baking sheet.
Broil shrimp until just opaque in center, about 2 minutes.
Cut shrimp in half lengthwise.
Set aside.
Preheat oven to 400°F Brush 2 baking sheets with oil.
Place 2 tortillas on 1 baking sheet.
Place 1 tortilla on second baking sheet.
Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
Top with remaining 3 tortillas, pressing lightly to adhere.
Brush tops of tortillas with oil.
Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
Cut each quesadilla into 6 wedges and serve.
Keep Cooking
More red bell peppers Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
