Ingredients:

  • 1 pound Shrimp (Medium, 21/25 count), raw, peeled, and deveined
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • 3 cloves Garlic, finely minced
  • 1 tsp Chipotle Powder
  • 1/2 tsp Ground Cumin
  • 2 Tbsp Freshly squeezed Lime Juice
  • 1/2 tsp Lime Zest
  • 1/2 tsp Kosher Salt, divided
  • 1/4 tsp Freshly ground Black Pepper
  • 1/4 cup Fresh Coriander/Cilantro, roughly chopped
  • 8 large (10-inch) Flour Tortillas
  • 2 cups Monterey Jack Cheese, freshly grated
  • 4 Tbsp Unsalted Butter or Oil, divided (for grilling)

Instructions:

  1. Prep the Shrimp: Pat the shrimp very dry using kitchen paper—this is key to achieving a good sear, not a steam.
  2. Season: In a bowl, toss the dried shrimp with 1 Tbsp of olive oil, the chipotle powder, cumin, 1/4 tsp of salt, and pepper.
  3. Sauté Aromatics: Heat the remaining 1 Tbsp of olive oil in your skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Do not burn the garlic!
  4. Cook the Shrimp: Add the seasoned shrimp to the pan in a single layer (cook in batches if necessary). Cook for 1.5 to 2 minutes per side until pink and just opaque.
  5. Finish the Flavour: Remove the pan from the heat. Stir in the lime juice, lime zest, remaining 1/4 tsp of salt, and the fresh coriander/cilantro. Crucially, drain the shrimp slightly to remove any excess liquid before using in the quesadillas.
  6. Heat the Griddle: Wipe the skillet clean (or use a fresh pan/griddle). Heat over medium heat. Add 1 Tbsp of butter or oil.
  7. Layer the First Quesadilla: Place one tortilla flat on the counter. Cover half of the tortilla with 1/4 cup of the grated cheese. This acts as the glue.
  8. Add the Filling: Layer one-quarter of the shrimp filling on top of the cheese. Top the shrimp filling with another 1/4 cup of cheese.
  9. Fold and Transfer: Fold the tortilla over the filling to create a half-moon shape. Carefully transfer the quesadilla to the heated, buttered skillet.
  10. Grill to Golden Perfection: Cook for 2–3 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey. Press down gently with a spatula.
  11. Rest and Cut: Transfer the cooked quesadilla to a cutting board. Let it rest for 30 seconds (to help the filling set). Cut it into 4 neat wedges.
  12. Repeat: Repeat the assembly and cooking process (Steps 6 through 11) with the remaining ingredients, adding fresh butter/oil for each new quesadilla.