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    Home » Recipes » Seafood » Shrimp Poblano Quesadillas

    Shrimp Poblano Quesadillas

    Last Updated November 9, 2022. Originally Posted January 8, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

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

    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.

    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.

    Raw shrimp in a bowl

    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 Mexican Shrimp Cocktail and Shrimp Ceviche.

    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.

    A collage showing how to assemble Shrimp Poblano Quesadillas.

    How to Assemble Shrimp Poblano Quesadillas:

    1. Lay a flour tortilla on a griddle.
    2. Add the cooked shrimp.
    3. Add 1 tablespoon of diced and roasted poblano pepper.
    4. 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.

    A quesadillas cooking on a griddle.

    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 with Creamy Poblano Sauce, or Lentil and Poblano Tacos

    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), fried beans, and a salad.

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

    Did you make this recipe? Please rate the recipe below!

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

    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 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 395kcal
    Author: Maggie Unzueta

    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

    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 tbsp of roasted poblano pepper, 1/2 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!

    Notes

    Packaged cooked shrimp tends to be very rubbery. It is best to use fresh seafood.
    In a pinch, though, already cooked shrimp works just fine.
    Note: If you use a larger shrimp, chop them up into tiny pieces before assembling.
    How to thaw shrimp quickly: submerge in cold water. Not hot, or they will begin to cook. This will take about 20 minutes.
    Only use cooled and cooked shrimp in this recipe, or the tortilla will become soggy.
    FYI: you can use a corn tortilla instead.

    Nutrition

    Calories: 395kcal | Carbohydrates: 17g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 193mg | Sodium: 1060mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 26mg | Calcium: 546mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Seafood

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Agnes

      January 12, 2020 at 5:55 pm

      This will surely be a hit when I prepare this at home. Thanks for the recipe, I enjoy how easy it is to prepare.

      Reply
      • Maggie U

        August 5, 2020 at 3:41 pm

        Glad you liked it. Hope you try it!

        Reply
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