Chipotle Blend Olive Oil Shrimp Quesadillas with Monterey Jack Cheese

These quesadillas start with tender shrimp, melted Monterey Jack, sweet red onion, and warm flour tortillas crisping in the pan, then Chipotle Pepper Infused Olive Oil brings smoky heat, roasted pepper depth, and a savory finish that ties every bite together. They fit right into weeknight dinner, game day, or an easy entertaining spread, and they’re the kind of skillet meal people reach for twice.

Garden Infuzions

Chipotle Blend Olive Oil Shrimp Quesadillas with Monterey Jack Cheese

Smoky chipotle oil, tender shrimp, melted Monterey Jack, and crisp tortillas make these quesadillas bold, melty, and easy to love.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 quesadillas

Course: Appetizer, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 2 tablespoons Chipotle Pepper Infused Olive Oil
• 1 tablespoon lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup finely diced red onion
• 1 small jalapeño seeded and minced
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded mozzarella cheese
• 8 medium flour tortillas
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh cilantro
• Salsa and sour cream for serving

Equipment

• 1 Large skillet For cooking shrimp and quesadillas
• 1 Spatula For flipping and pressing
• 1 Cutting board For slicing quesadillas
• 1 Chef Knife For chopping aromatics
• 1 Mixing bowl For tossing shrimp

Method

 

Instructions

1. Pat the shrimp dry and toss them with lime juice, salt, black pepper, garlic powder, and smoked paprika.
2. Heat 1 tablespoon of the Chipotle Pepper Infused Olive Oil in a large skillet over medium-high heat.
3. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until opaque and lightly curled. Transfer to a plate.
4. Lower the heat to medium and add the remaining 1 tablespoon of chipotle oil.
5. Cook the red onion and jalapeño for 2 to 3 minutes until softened, then stir in the shrimp and chopped cilantro.
6. Lay out 4 tortillas and sprinkle each one with Monterey Jack and mozzarella on one half. Divide the shrimp mixture over the cheese, then top with a little more cheese and fold the tortillas closed.
7. Melt the butter in a clean skillet over medium heat. Cook the quesadillas one at a time for 2 to 3 minutes per side, pressing lightly with a spatula until the tortillas are golden and the cheese is melted.
8. Transfer to a cutting board, rest for 1 minute, then slice into wedges and serve warm with salsa and sour cream.

Notes

Cook the shrimp just until opaque so they stay juicy. If the tortillas brown too quickly, lower the heat slightly and let the cheese melt more slowly. For a lighter finish, use less cheese and add extra cilantro and onion.

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Recipe Tips

Keep the shrimp in a single layer while cooking so they turn just opaque and stay tender. Let the quesadillas rest for a minute before slicing so the cheese settles and the filling stays neat.

Serving Suggestions

Serve with salsa, sour cream, lime wedges, or a simple avocado salad. A side of black beans or tortilla chips turns this into a fuller dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat so the tortillas crisp back up.

Variations

Add sautéed peppers for extra color, swap in pepper jack for a sharper melt, or tuck in a little chopped cilantro for a fresh finish.

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