Recipe by DanaV
"Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream."
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red bell pepper, sliced
green bell pepper, sliced
uncooked medium shrimp, peeled and deveined
jalapeno pepper, seeded and minced
vegetable oil, or as needed
shredded Mexican cheese blend, divided
These are very, very good! I don't like bell pepper, so I used my usual replacement in fajitas, poblano pepper. I also grated my own cheese...a blend of sharp cheddar and Jack. Did everything else as written and we LOVED them! Definitely sprinkle with fresh cilantro before you fold over the tortilla...that's mentioned in the description, but not the ingredients. Served with black beans, sour cream and salsa and it's a wonderful meal. Thanks for sharing your recipe.
it was jusk ok, but I will thank you anyway for my dinner.
If I could give these more stars, I would...these are restaurant quality and absolutely DELICIOUS! Made exactly as written, except for adding some minced garlic in w/ the onions and peppers. Also, I cooked mine in the oven (400 degrees until golden, spraying the bottom and top of the tortilla w/ cooking spray before baking). The flavors here are amazing! I served them w/ a side of guacamole, salsa and sour cream, but they really could stand on their own, they are that good! I will def be using this recipe often~YUM! Thanks for sharing. :)
Made for the recipe group selection of the week. We all loved this quesadilla recipe, and agree it is a five star recipe! I just added my spices straight from the shakers, but did add in some minced garlic. No need to put olive oil on the flour tortillas, they didn't stick to the pan at all. We served with some homemade guacamole and sour cream. Too bad I'm doing portion control or I could have pigged out on these! Thanks Dana!
Recipe Group Selection: 12, May 2012 I cut the recipe down to 2 servings and made these for my husband. He really enjoyed these, but added that next time he would like a little more heat by adding a bit more of the jalapeño pepper. I browned them on the electric griddle rather than the stovetop as I was also making 'Vegetable Quesadillas' from this site and wanted all of them done at the same time. I served these with 'Traditional Mexican Guacamole', salsa, sour cream and diced tomatoes.
Recipe Group selection of 5/12/12. This is easily as good as anything I have ever eaten in Baja or California. The seasoning is spot on. My only change was to use all red bell pepper. This was so easy and satisfying, we will have it again and again. Thanks for sharing, DanaV!
Amazing! The whole family loved it. I did add garlic, but kept everything else the same other than only using red pepper since I dislike green pepper. Served with sour cream and salsa. So Yummy!!! And a nice twist on quesadillas. Thanks for sharing!!!
The other reviews don't lie - these are awesome good. "D" good as a matter of fact. I stuck to the recipe fairly closely, but didn't bother to measure anything. I also added some garlic, fresh mushrooms and wilted spinach to the mix for extra nutrition and because I had it to use. I wanted to do these "restaurant-style," in one big quesadilla and then cut it into wedges, and I must confess I was nervous as heck doing so. A big spatula and a prayer turned it over in the pan effortlessly. When it came time to getting it out onto the plate I just merely slid it out from the pan. It's anybody's guess if it will work as smoothly the next time! I was really, REALLY impressed with this. A little sour cream, chopped green onion, and some salsa (I used green) and I was in shrimp quesadilla heaven. Whether you serve this as a main course, a snack, or as an appetizer this WILL be a hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 332
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