Shrimp Quesadillas make a very nice appetizer or entree. They look pretty on a platter and can be made in a variety of ways.
This recipe includes sun dried tomatoes which make this recipe a bit different. Alter ingredients in to make it perfect for your family…or have everyone make their own quesadilla.
Owning a Quesadilla maker allows you to create really fun quesadilla combinations in a breeze. I own this quesadilla maker and we use it often. It allows everyone to make their own quesadilla.
First we set up a fixing bar with all types of ingredients – chopped tomatoes, onions, scallions, cilantro, meat, shrimp, cheese, etc. Then everyone adds their own perfect combination of ingredients. It is a fun and interactive way to make dinner fun and it guarantees plenty of interaction and a meal that all will love.
Mexican Dip Serving Set
- 1 lb. shrimp, peeled and deveined
- 1 package of Old El Paso Original Taco mix
- 3 Tbsp. olive oil, divided
- 1 Vidalia, finely diced
- 1 jalapeno, stemmed, seeded and finely diced – to taste
- 6-8 medium tortillas
- 1 avocado, peeled, pitted and diced
- 1 cup sun-dried tomatoes
- 3 cups shredded Monterrey Jack cheese
- 1 cup grated Parmesan cheese
- Fresh cilantro – for garnish
- Heat oven to 350 degrees.
- Sprinkle shrimp evenly Old El Paso Taco mix.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 2 minutes per side, or until shrimp is pink and no longer translucent.
- Remove shrimp from the skillet, and heat an additional tablespoon of olive oil. Add the onion and jalapeno, and saute for 5 minutes or until the onion is cooked. Remove pan from heat and set aside.
- On a baking sheet, lay out three tortillas. Sprinkle each tortilla with about 1/2 cup of Monterrey Jack cheese. Then layer on the avocado, sun-dried tomatoes, shrimp, and the onion/jalapeno mixture as evenly as possible. Sprinkle each quesadilla with an additional 1/2 cup of Monterrey Jack cheese, and then top each with another tortilla. Brush (or mist) the remaining tablespoon of olive oil onto the top of the three tortillas, and then sprinkle evenly with Parmesan cheese.
- Bake for 10-15 minutes on the middle oven rack, or until the Parmesan is golden and the Monterrey Jack cheese is melted. Remove, and cut with a pizza cutter. Serve immediately with salsa, sour cream, fresh chopped cilantro, chopped jalapenos, etc.