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–+ servings
250ml Chipotle Pepper Infused Olive Oil – medium heat oil
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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Appetizer, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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