This amazing cheesy with shrimps “pastry” appetizer works perfectly with provolone cheese. I used to fill these with pepper jack cheese which is also very good. But, I have to tell you that the mildness of provolone just pairs so well with the shrimps (or chicken). The homemade Flour Tortilla | Soft and Buttery Version is the perfect paring and brushing it with more butter gives is a truly crunchy crust in every bite. WARNING: You will bite your lips for sure. This is simple to pull together and it’s also perfect for lunch. The shrimps filling can also be used to fill tacos. So I do hope you will try this version of quesadillas and enjoy it as much as we do around here. Happy Cooking.
Flour Tortilla | Soft and Buttery Homemade Version
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Shrimps Quesadillas | with Provolone Cheese
An easy and delicious appetizer or lunch Shrimps Quesadillas made with provolone cheese and homemade Soft Flour Tortilla.
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Servings: 10 People
Calories: 353kcal
Ingredients
- 10 flour tortillas See notes for homemade recipe
- 2 pounds extra large shrimps cleaned and chopped into small chunks
- 1 1/2 cups provolone cheese freshly shredded preferred
- OPTIONAL: 2 to 3 tablespoons melted butter or extra virgin olive oil for brushing the tortillas
Spice Mix:
- 1 teaspoon ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon sea salt or kosher. Adjust for your diet
- 1/2 teaspoon smoked paprika or sweet paprika
For the Veggies:
- 3 tomatoes vine ripened or plum. Remove seeds and diced
- 1/2 onion peeled and diced
- 2 Jalapeños peppers diced. Seeds optional
- 1/2 cup fresh cilantro finely chopped
- 3 cloves fresh garlic crushed or finely minced
- 2 small Haas Avocados or 1 large. Remove skin and seeds and diced – do this at the last minute when ready to use. Or if do ahead, coat with some lime/lemon juice.
- 1 1/2 tablespoons freshly squeezed lime juice or lemon
- 2 to 3 tablespoons extra virgin olive oil plus 1 to 2 teaspoons for cooking the shrimps
Instructions
Season the Shrimps:
- In a small bowl, combine the spice mix ingredients. Reserve 1/4 teaspoon for the veggies.
- Rinse and dry shrimps thoroughly. Season the shrimps with the remaining spice mix. Set aside for 15 minutes.
15 Minutes Later… Let's Cook Shrimps
- Heat 2 to 3 tablespoons extra virgin olive oil into a large saute pan. Use medium heat.
- Add the shrimps and immediately turn up the heat to high. Cook 2 to 3 minutes until the shrimps are no longer pink. Stir a few times during the cooking. Dont over cook the shrimps as they will become tough.Note: If using a small pan cook the shrimps in 2 or 3 batches. I like to use large or extra large shrimps because the flavor is better and less chance of overcooking.
- 2 to 3 minutes later transfer the shrimps to a bowl and set aside.
For the Veggies:
- Add 1 to 2 teaspoons olive oil if needed. Turn down heat to medium.
- Add the onions and jalapeños. Give it a quick stir and season with the remaining spice mix. Cook for 1 to 2 minutes.
- Add the garlic and cook 30 to 60 seconds.
- Add back the cooked shrimps and turn off the heat.
- Add the tomatoes and give it a quick stir/mix.
- Add the lime juice and 1 to 2 tablespoons of the cilantro. Stir/mix.
Let's Assemble and Cook the Quesadillas.
- Heat a large non-stick frying pan using medium heat. Brush the pan with melted butter or olive oil.Note: Do this for each quesadillas if you want a crispy texture.
- Note: I use my home made Flour Tortilla | Soft and Buttery. Recipe link in notes. To get the quesadillas to have a crispier texture, I butter or oil the pan and additionally I brush butter on the tortillas. This step can be omitted if you are watching calories.
- Add 1 tortilla. Sprinkle about 2 tablespoons provolone on only half of the tortilla. Add 2 to 3 tablespoons of the shrimps mixture on top of the cheese. Sprinkle with a pinch or two of the remaining cilantro and add a few pieces of the diced avocados. Top with some more provolone.
- Use a kitchen tong or spatula to carefully flip the unfilled side of the tortilla over/on top of the filled side. Optional brush lightly with butter. Press down using a spatula. Cook 30 to 60 seconds to allow the tortilla to get crispy and the cheese melts. Carefully flip the tortilla to the other side and cook 30 to 60 seconds to crisp. Transfer the quesadilla to a platter.Note: If any of the filling exits the wrap, use the tong or spatula to push it back in. Be careful not to overfill as a lot of the filling will fall out.
- Continue the cooking process for the remaining quesadillas and adjust the heat as needed if they are getting too brown.Note: Depending on how much shrimps filling is used there will be leftovers. The left over shrimps can be used in tacos.
- Cut each of the quesadillas in two if desired and serve hot. Feel free to serve with sour cream. Enjoy.
Notes
Video Tutorial Available: Shrimps Quesadillas | with Provolone Cheese.
Video Tutorial for: Flour Tortilla | Soft and Buttery Homemade Version
Nutritional information are subjective based on serving sizes of 1 per person and also varies based on how much filling.
Also, you will most likely have some shrimps mixture leftover that can be served on the side or use them in tacos.
This recipe works for chicken as well.
Nutrition
Calories: 353kcal | Carbohydrates: 22g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 242mg | Sodium: 1326mg | Potassium: 461mg | Fiber: 4g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 18mg | Calcium: 328mg | Iron: 4mg
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Yummm!!! Thanks for sharing 🙂
Thanks so much.
These look scrumptious!
Thanks so much.
Looks so delicious!
Thanks very much.