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Shrimp Quesadilla Recipe

Julie Wunder
Goat Cheese, shrimp and poblano peppers all come together for one fierce and tasty shrimp quesadilla recipe that I know you will love!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Entree
Cuisine Mexican
Servings 4 quesadillas


  • 8 8 inch tortillas
  • 2 teaspoons butter or light butter
  • 1 pablono pepper, chopped (can also use bell pepper)
  • 1/2 onion, chopped
  • 1 teaspoons olive oil
  • 1 clove garlic, minced
  • 2 pounds raw shrimp, peeled and deveined (If using larger shrimp, cut into pieces)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • optional: 1/4 teaspoon chipotle chili powder, Careful! This is hot!
  • Juice from 1 lime
  • 4 ounces goat cheese, room temperature
  • 1/2 cup shredded Mexican cheese


  • Spread a small amount of butter on one side of each tortillas. Set to the side.
  • In a non-stick sauté pan over medium heat, cook the pepper and onion in the olive oil. Cook for approximately 5 minutes or until onions are translucent.
  • Add the shrimp, garlic, cumin, oregano, salt, pepper and chipotle chili powder to the pan. Cook over medium heat for another 3 minutes or until shrimp just start to turn pink.
  • Heat a second large sauté pan warmed to medium heat, place one tortilla butter side down on the heat.
  • Sprinkle about an eighth of the Mexican cheese on the tortilla. Add a quarter of the shrimp mixture on the top of the cheese. Crumble a quarter of the goat cheese on top of that and finish with another eighth of the Mexican cheese. Cover the entire things with another tortilla, butter side up.
  • Cook tortilla for 3-5 minutes or until just starting to get brown. Carefully press the corners down so the melting cheese will seal the quesadilla.
  • Flip the quesadilla and finish cooking another 3-5 minutes on the other side.
  • Serve with plain greek yogurt or sour cream and your favorite salsa.
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!