Shrimp Corn & Pepper Quesadillas

Shrimp Corn & Pepper Quesadillas // shutterbean

When I don’t feel like doing much in the kitchen after a long day, I make quesadillas for dinner. Fortunately Casey and Cooper really like quesadillas so I haven’t totally tired them out (YET) with my I don’t really want to be making dinner, I’d have cereal if it was just me, but here’s dinner in a form of a quesadilla trick.  Sometimes I feel guilty about the lack of variety, so I try to switch it up and put actual THINGS in the quesadilla besides just cheese.

Shrimp Corn & Pepper Quesadillas // shutterbean

When I was younger, I’d always order a fajitas platter at Chevy’s. People thought I was so fancy with my sizzling meat & peppers (HELLO SHOW-STOPPER!!) but rarely did they realize how much food comes out on one plate when you order a fajita! Which *ahem* was my motivation to order it in the first place…. That, and all the fixings too… I like having options and customizing what I eat.

Shrimp Corn & Pepper Quesadillas // shutterbean

This quesadilla combines my favorite elements of a fajita plate but jams them all into a crispy /cheesy quesadilla. Shrimp gets cooked in a skillet. Peppers onions and corn get a little char on with a garlic bite. They all meet again and get tucked into a pepper jack lined tortilla with Tabasco Green Jalapeno Sauce. I love the green sauce because it adds a nice tang and a little bit of heat.  With the magic of a skillet and a little bit of oil, we’ve entered crispy Quesadilla Land and all is right with the world. WAY TO SHAKE THINGS UP, TRACY!!  Now I wonder how I could shake up cereal for dinner…hmm….

Shrimp Corn & Pepper Quesadillas

serves 3-4

  • 1 tablespoon extra virgin olive oil
  • 8 medium uncooked shrimp(tail off)
  • 1/2 medium onion, chopped (about 1/3 cup)
  • 1/2 red pepper, diced
  • 1 cup fresh corn (from 1 ear)
  • 1 clove garlic, chopped
  • 4 flour tortillas (burrito size)
  • 1 1/2 cup pepper jack cheese, shredded
  • Green Jalapeño Tabasco
  • salsa, for serving
  • Greek yogurt or sour cream, for serving

In a 12 inch non-stick skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add shrimp, season with salt & pepper and sauté for 4-5 minutes or until shrimp is fully cooked (pink & coral in color). Set shrimp on a cutting board and  when cool to touch, roughly chop into dime sized pieces, set aside. Add onions, red pepper and corn to the skillet and cook for 5-6 minutes, until vegetables are cooked & slightly charred. Add garlic and return shrimp to skillet and cook for 1 minute more, being careful not to burn garlic.

Lay tortillas on a flat surface. Sprinkle pepper jack cheese on each half of tortilla and spoon the shrimp/vegetable mixture on top. Top mixture evenly with 6-7 dashes of Green Jalapeño Tabasco and fold each tortilla in half to create a half moon shape.

Clean out skillet and add the remaining oil. Cook each quesadilla, one at a time over medium heat, making sure to flip when lightly brown for about 4-5 minutes total. Serve immediately with a side of salsa & sour cream.

  • Jenna

    Ok, mouth literally watering. Wish I had a huge plate of these in front of me right now! Loving the Every Day Eats series so far!

  • Christina @ Scaredy Cat Kitchen

    Why didn’t I think of quesadillas as a quick and fabulous after work dinner? See, this is why I come to this blog!

  • Tieghan

    Love me a good quesadilla! I make them at least a few times a week for lunches and dinners. These look killer!

  • Megan

    YES. Looks awesome.

  • Alexis

    Dear Tracy,
    These ‘dillas look fantastico! I just want to say you are awesome and thank you for podcasting, even when you’re super busy. I totally appreciate it and and am so thankful for something fun to listen to while I work. Have a superb day! 🙂

  • fusilliamy

    Why are corn and carbs so good together???

    Out of all your recipes that I’ve sent to my boyfriend, he got most excited about this quesadilla. He’s your new #1 fan! 😉 I’m digging these Everyday Eats!

  • Jamie

    Yeah, I would turn to cereal more often too without a husband in the house. We love to stick just about anything in a quesa – BBQ pulled pork, leftover chicken, corn, veggies, steak, whatever. I keep tortillas, canned green chilies and cheese on hand all the time for just this reason. So good!

  • dixya| food, pleasure, and health

    quesadillas are my go to dinner as many choices to dress it up and load with cheese 🙂

  • Leah

    Yep, this is dinner tonight. Thank you!! Happy Monday!

  • Meagan @ Scarletta Bakes

    Love this so hard! Quesadillas really are the perfect weeknight meal… infinitely customizable for picky eaters, and really all kinds of simple fun to pull together. Fantastic recipe, Tracy!

  • Norma | Allspice and Nutmeg

    Quesadillas any night of the week is fine with me. This recipe looks like a winner!

  • Amy

    I’m very lucky that my boyfriend is already a fan of baked beans on toast for dinner on those nights that I cannot be bothered making something ‘real’, but these quesadillas would be a sure fire winner with him, and look like I’ve put in so much more effort. It’s the thought that counts, right?
    Thanks for sharing Tracy 🙂

  • Hannah

    Two thumbs up for the yummy quesadilla! Now on to the cereal, if anyone could shake it up it would be you!

  • meg

    These look wonderful! We get a little crazy with quesadillas around this place, but haven’t made anything like this yet. Thank you!!!

  • Kristin

    I had all the ingredients already so I made these last night for dinner. They were great and got me thinking about new quesadilla combinations to try. Thanks Tracy!

  • Rochelle

    All I can say is, Yes please!

  • Emily @ Life on Food

    I am traveling tonight but would really love to have someone make this for me at dinner time.

  • Carolina

    I love it!!! One of the other reason to eat quesadillas … Guacamole. I think we could be sisters.

  • Zinia

    OMG! I became a chef with your recipe. I am 32 years old and always liked cooking, but with this recipe I got a whole different reaction! My family loved it. I was even told I’m becoming a better cook:)And for the first time no leftovers.

  • 41 Ways With Lunch | Savvy Eats

    […] Shrimp, corn and pepper quesadillas from Shutterbean […]

  • Angie

    oooh, i have some frozen shrimp and a few leftover tortillas, and some leftover rice and beans, must be fate!

  • Sushi Girl♥

    Can’t wait to make that for lunch! ;p

  • Jen

    Just made these for dinner with my husband–so delicious, quick, easy, and fun to make together! Thanks, Tracy! It’s hit after hit with you. The coconut curry chicken and no-knead pizza are staples in our home and this will be too!

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