Name: Shrimp Poblano Quesadillas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 poblano pepper (roasted, peeled, deveined, diced); 1 tbsp olive oil; 1/2 lb shrimp (cooked); 4 cups water; 1 tspn salt; 4 flour tortillas; 2 cup Monterey Jack (shredded)

These easy and delicious Shrimp Poblano Quesadillas are a busy mom’s best friend. Cheesy and packed with flavor sure to satisfy any crowd.

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Shrimp Poblano Quesadillas on a wooden cutting board surrounded by cilantro leaves and salsa.

Shrimp Poblano Quesadillas is an incredibly easy recipe that comes together in snap. It’s a great way to use up leftover poblanos or leftover shrimp.

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All you need are:

Flour Tortillas
Cheese
Cooked Shrimp
Roasted and Diced Poblano Peppers

Each bite is cheesy with just the right amount of heat. Here’s how to make this yummy recipe.

These are large shrimp. They are deveined and raw.

They sell shrimp already cooked. Those shrimp tend to be very rubbery. It is best to use fresh seafood, cook it, then add to the quesadilla.

In a pinch, though, already cooked shrimp work just fine.

Note: If you use a larger shrimp, chop them up into tiny pieces before assembling.

Shrimp in a metal bowl submerged in water.

How to thaw shrimp quickly: submerge in cold water. Not hot, or they will begin to cook. This will take about 20 minutes.

Add water to a stock pot.
Add shrimp and salt.
Cook until pink. About 3 minutes.
Drain and let cool.

The shrimp only take a few minutes to cook, but they need to cool. Only use cooled and cooked shrimp in this recipe, or the tortilla will become soggy.

If you have leftover shrimp from another dish, they also work well in this Mexican seafood recipe.

Mexican love using shrimp in their dishes. Also check out Coctel de Camarón and Ceviche de Camaron.

Roasted Poblano Peppers in a glass dish.

This recipe for Shrimp Poblano Quesadillas is perfect for leftover roasted poblano peppers. See instructional video on how to roast a poblano pepper.

Roast the poblano peppers.
Remove the skin from the peppers.
Cut open and remove seeds and veins.
Dice and set aside.

Poblano peppers are not that hot. They rank low in the Scoville Scale. The spice from the chile will only add flavor and not overpower in heat.

If you want your quesadillas to be spicier, add diced pickled jalapenos, or serve with a spicy salsa like Chile de Arbol Salsa or Chipotle Salsa.

How to Assemble Shrimp Poblano Quesadillas:

Lay a flour tortilla on a griddle.
Add the cooked shrimp.
Add 1 tablespoon of diced and roasted poblano pepper.
Add cheese.

This is Monterey Jack. You can also use Mozzarella or any cheese that melts well.

Here are some traditional Mexican cheeses that would work well in this recipe: Oaxaca Cheese, Queso Chihuahua, or Manchego.

End the meal with some delicious Rhubarb Impossible Pie!

Word to the Wise: Add ingredients to one side of the tortilla. You will be folding over the other half when cooking.

Cook for a few minutes on each side, or until the cheese is melted. This recipe also makes great party food for game day or as an appetizer.

FYI: you can use a corn tortilla instead.

More recipes using roasted poblano peppers: Carne con Rajas , Chicken Poblano, or Chiles en Nogada

Shrimp Poblano Quesadillas on a wooden cutting board next to cilantro leaves and salsa.

See how easy that was?! Ideal for busy weeknights or a quick lunch.

To make this a complete meal, you can serve Arroz Blanco (Mexican white rice), frijoles refritos, and a salad.

All that’s needed now is a good salsa like Salsa de Aguacate, Salsa Verde, or Avocado Mango Salsa. Hope you enjoy!

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Table of Contents

1 Shrimp Poblano Quesadillas

Shrimp Poblano Quesadillas

These easy and delicious Shrimp Poblano Quesadillas are a busy mom’s best friend. Cheesy and packed with flavor sure to satisfy any crowd.

5 from 4 votes

Print Pin Rate

Course: Lunch

Cuisine: Mexican

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 395kcal

Author: Maggie Unzueta

Ingredients

Instructions

Brush the poblano pepper with oil. Place on a cookie sheet.
Broil for 10 minutes. Turn and broil for another 7 minutes, until skin is completely charred.
Cover with plastic wrap to steam.
Remove from plastic wrap and peel charred skin.
Cut off stem, cut the pepper in half, and remove seeds and veins.
Dice and set aside.
In a medium-sized stock pot, add 4 cups water, salt, shrimp.
Cook for 3-4 minutes, or until pink.
Set aside and let cool.
Lay out a large flour tortilla.
To half of the tortilla, add the shrimp, 1 tablespoon of roasted poblano pepper, ½ cup cheese.
Fold the other half of the tortilla in.
Place on a griddle and cook for 2-3 minutes on each side.
Serve with salsa and enjoy!