Countdown to Cinco de Mayo 2017: Day 8 – Spicy Shrimp Quesadilla

by Tony Winders May 02, 2017

*Spicy Shrimp Quesadilla Recipe & Photos Courtesy of Macheesmo

We're back on the seafood train and in a BIG way with this twist to a cherished classic Mexican recipe that's more Baja Cali and less Acapulco.

Your mouth will water, literally, out of taste AND from the heat of Fuegorita after one bite of this spicy shrimp quesadilla dish!

This is a major hit at our home and will definitely be included in our food fiesta on Cinco de Mayo.

For those who prefer to spare on cholesterol-heightening recipes, simply substitute the shrimp with beef, chicken, fish, pork or veggies but keep the metabolism-inducing kick of heat from Fuegorita and that should do the trick!

*INGREDIENTS

1 pound cleaned shrimp
1 Tablespoon olive oil
2 Teaspoons hot paprika
2 Teaspoons cumin
1 Teaspoon cayenne (or adjust to your tastes)
1/2 Teaspoon red pepper flakes (*ahem* DEFINITELY Fuegorita time!!!)
1 jalapeno chopped
1 lime, juice only
16 ounces cheese (I used a mix of cheddar and mozzarella.)
1/4 red onion, sliced (optional)
8 medium-large tortillas

*INSTRUCTIONS

Once your shrimp are cleaned add them to a bowl with all your spices along with your chopped chiles, lime juice, and olive oil.
Let this sit for about 10 minutes to get all happy. Meanwhile, preheat your oven to 400 degrees, grate your cheese and slice some red onion if you want.
Once your shrimp have been marinating for a few minutes, add them to a pan over medium-high heat. They should cook pretty fast depending on the size of your shrimp. Chop up the shrimp into smaller pieces.
Lay out some tortillas on a baking sheet, add some cheese, add your shrimp and onions, and then top with a bit more cheese.
Add the top tortilla and cook these for about 8-10 minutes at 400 degrees. Then take out your baking sheet and carefully flip each quesadilla with a spatula.
Return them to the oven for another 5-6 minutes and then they should be ready to serve!