Quesadillas are great for game day – like the Super Bowl or any gathering to feed a hungry crowd! Need an easy weeknight meal? You can prep all the ingredients ahead of time and throw this quesadilla recipe together quickly. This Shrimp and Chicken Quesadilla Recipe taste great as leftovers and freeze well. Make our Creamy Guacamole as dip with these shrimp and chicken quesadillas.
Jump to:
Ingredients for Quesadillas
- Flour tortilla – medium size tortillas work well to flip in the pan.
- Cheese – shredded cheese works well in quesadillas. Your favorite choice of cheese here. We like pepper jack and Monterey Jack, but sharp cheddar is another favorite.
- Seasoning - chipotle peppers in adobo sauce.
- Vegetables – red bell peppers, onions, Rotel tomatoes.
- Meat – your choice of meat can be used in these quesadillas. We like shrimp and chicken.
See recipe card for quantities.
Shrimp & Chicken Quesadilla Instructions
In two separate medium nonstick skillets, heat 1 tablespoon Olive oil in each pan over medium heat. Once oil is hot, add shrimp in one pan and vegetables in the other. Add ½ can of chipotle peppers in adobo sauce to shrimp. Cook shrimp for 2 minutes, turn, cook another 3 minutes then transfer to a dish. Cook vegetables turning occasionally for five minutes then transfer to a separate dish.
In same skillets, heat 1 tablespoon Olive oil in one pan over medium heat. Once oil is hot, add chicken in pan with oil and bacon in the other. Add reminder of chipotle peppers in adobo sauce to chicken. Cook chicken approximately 7 minutes and cook bacon for approximately nine minutes.
(Using one pan method: Use a large skillet, add chicken first. Cook for two minutes, flip chicken, then add shrimp, cook 5 minutes turning halfway through.
Using the back of a large spoon or spatula, smooth refried beans on a tortilla leaving half inch around the edge. In a medium nonstick skillet over medium low heat, melt ½ Tablespoon of butter then add bean topped flour tortilla. Cover beans with shrimp and chicken. Cover shrimp and chicken with vegetables and top with shredded cheese. Place second tortilla on top. Bottom tortilla is golden, using a wide spatula, flip quesadilla, add one half tablespoon of butter to the skillet at the same time. Continue with remainder of tortillas.
Cut quesadillas into wedges and serve with desired topping such as sour cream, guacamole and Pico de Gallo.
Hint: Use your preference of meats, cheeses, and vegetables.
Equipment to Make Quesadillas
Chef knife - Find It Here.
Wide Turner– Find It Here.
Nonstick skillet – Find It Here.
Pizza cutter - Find It Here.
Storage
Storage: Store at airtight container in the refrigerator.
Freezable: Cooked quesadillas may be frozen. When ready to use thaw, then melt ½ tablespoon butter in a medium skillet over medium heat. Heat until warmed and then flip.
Top tip
Chop and cook ingredients in advance in preparation for a quick assembly.
Related
Looking for other recipes like this? Try these:
You must use the category name, not a URL, in the category field.Pairing
These are my favorite dishes to serve with Quesadillas:
You must use the category name, not a URL, in the category field. Print
Quesadillas
- Total Time: 25
Description
Quesadillas are great for game day – like the Super Bowl or any gathering to feed a hungry crowd! Need an easy weeknight meal? You can prep all the ingredients ahead of time and throw this quesadilla recipe together quickly. This Shrimp and Chicken Quesadilla Recipe taste great as leftovers and freeze well. Make our Creamy Guacamole as dip with these shrimp and chicken quesadillas.
Ingredients
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined, tails off
1 pound chicken breast, boneless, skinless chopped into half inch cubes
7 ounces chipotle peppers in adobo sauce
1 poblano Pepper, seeded and cut into strips
1 medium onion, cut into slices
1 red bell pepper, seeded and cut into strips
1 can refried beans or our Homemade Refried Beans
3 cups Monterey Jack, shredded
6 medium flour tortillas
6 Tablespoons butter
Optional sour cream, our Best Guacamole or Creamy Guacamole, Pico de Gallo, green onions
Instructions
In two separate medium nonstick skillets, heat 1 tablespoon Olive oil in each pan over medium heat. Once oil is hot, add shrimp in one pan and vegetables in the other. Add ½ can of chipotle peppers in adobo sauce to shrimp. Cook shrimp for 2 minutes, turn, cook another 3 minutes then transfer to a dish. Meanwhile, cook vegetables turning occasionally for five minutes then transfer to a separate dish.
In the same skillets, over medium heat, add 1 Tablespoon Olive oil in one pan and bacon to other pan. Once oil is hot, add chicken in pan with oil. Add reminder of chipotle peppers in adobo sauce to chicken. Cook chicken approximately 7 minutes and cook bacon for approximately nine minutes.
(Using one pan method: Use a large skillet, add chicken first. Cook for two minutes, flip chicken, then add shrimp, cook 5 minutes turning halfway through.
Using the back of a large spoon or spatula, smooth refried beans on a tortilla leaving half inch around the edge. In a medium nonstick skillet over medium low heat, melt ½ Tablespoon of butter then add bean topped flour tortilla. Cover beans with shrimp and chicken. Cover shrimp and chicken with vegetables and top with shredded cheese. Place second tortilla on top. Bottom tortilla is golden, using a wide spatula, flip quesadilla, add one half tablespoon of butter to the skillet at the same time. Continue with remainder of tortillas.
Cut quesadillas into wedges using a pizza cutter or large sharp knife, and serve with desired topping such as sour cream, guacamole and Pico de Gallo.
Notes
HINT: Use your preference of meats, cheeses, and vegetables.
Pro Tip: Chop and cook ingredients in advance in preparation for a quick assembly.
Storage: Store at airtight container in the refrigerator.
Freezable: Cooked quesadillas may be frozen. When ready to use thaw, then melt ½ tablespoon butter in a medium skillet over medium heat. Heat until warmed and then flip.
- Prep Time: 11
- Cook Time: 14
Leave a Reply