I tend to be indecisive when it comes to dinner—fajitas or quesadillas? Why not both. These shrimp fajita quesadillas bring together charred, flavorful fajita shrimp with sautéed peppers, mushrooms, and onions, all melted together with gooey cheese inside a crisp tortilla. They’re simple, fast, and a crowd-pleaser.
If you’ve prepared pico de gallo and guacamole already, they make perfect accompaniments. Add a dollop of plain Greek yogurt or sour cream and you’ve got a full meal. These quesadillas are very adaptable: swap shrimp for chicken or beef, or make a vegetarian version with extra beans and peppers. They’re quick to make and easy to customize—ideal for a weeknight dinner.
Shrimp Fajita Quesadillas
Yields: 4 servings
Ingredients:
4 large or 8 small tortillas
½ white onion, cut into thick slices
1 bell pepper (any color), sliced
6–8 white mushrooms, sliced (about 1 cup)
25–30 raw shrimp, peeled and deveined (roughly 6–8 per person)
1 cup black or pinto beans, rinsed and drained (optional)
2 cups shredded Mexican blend cheese
Salt, pepper, and garlic salt to taste
Pico de gallo, guacamole, and plain Greek yogurt for serving
Instructions:
1. Heat a large nonstick skillet over high heat with about 1 tablespoon of extra virgin olive oil. Pat the shrimp dry and season lightly with garlic salt.
2. When the oil is hot, cook the shrimp 2–3 minutes per side until pink and slightly charred. Remove the shrimp to a plate.
3. Add another tablespoon of oil to the pan and return to the heat. Add the sliced peppers, onions, and mushrooms. Season with salt and pepper and sauté until softened and lightly charred. Remove from heat.
4. Arrange the tortillas on a work surface. Divide the shrimp and vegetables evenly among them, add the beans if using, and sprinkle with shredded cheese.
5. Spray a clean skillet with nonstick spray and heat over medium-low. Cook the quesadillas one at a time until the tortillas are crisp and the cheese is melted, flipping carefully. If using small tortillas, make two smaller quesadillas per serving rather than trying to fold one large one—they’re easier to handle and flip.
6. Serve immediately with pico de gallo, guacamole, and plain Greek yogurt or sour cream. Enjoy!