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