Chipotle Lime Grilled Shrimp Quesadillas

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp chipotle chile powder
• 1 tsp lime zest
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 8-inch flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Steps

1. 1 In a small bowl, mix olive oil, chipotle chile powder, lime zest, lime juice, salt, and black pepper.
2. 2 Add shrimp to the marinade, toss to coat, and let sit for 10 minutes.
3. 3 Preheat grill to medium-high heat. Grill shrimp for 1-2 minutes per side until pink and cooked through.
4. 4 Place one tortilla in a skillet over medium heat. Sprinkle with half the cheese.
5. 5 Add half the shrimp and cilantro over the cheese, then top with remaining cheese and another tortilla.
6. 6 Cook until golden brown on both sides and cheese is melted, about 2-3 minutes per side.
7. 7 Repeat with remaining shrimp and tortillas.
8. 8 Cut quesadillas into wedges and serve with lime wedges.

Equipment

• Grill
• Skillet

Variations

• For a vegetarian option, substitute grilled portobello mushrooms for shrimp.

Substitutions

• If Monterey Jack is unavailable, use cheddar or pepper jack cheese.

Pairings

• Corn salad
• Mexican rice
• Guacamole

Nutrition

Tips

• For extra flavor, add a squeeze of lime and a sprinkle of cilantro to each serving.
• If you prefer a milder kick, use mild chili powder instead of chipotle.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a fresh avocado salsa or a side of black bean salad.

FAQ