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Shrimp Poblano Quesadillas on a wooden cutting board surrounded by cilantro leaves and salsa.
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5 from 4 votes

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 395kcal



  • 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!


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.


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