Shrimp Fajita Sheet Quesadillas (Printable Version)
Tex-Mex shrimp and peppers baked with melted cheese in a crisp flour tortilla dish.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and thinly sliced
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 1 ½ tsp chili powder
09 - 1 tsp ground cumin
10 - ½ tsp smoked paprika
11 - ½ tsp ground coriander
12 - ½ tsp salt
13 - ¼ tsp black pepper
14 - ¼ tsp cayenne pepper
15 - Juice of 1 lime
→ Quesadilla Assembly
16 - 6 large flour tortillas (10-inch)
17 - 2 cups shredded Mexican blend cheese
18 - 2 tbsp chopped fresh cilantro
→ For Serving
19 - Sour cream
20 - Salsa
21 - Lime wedges
22 - Sliced avocado
# Method:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, combine shrimp, bell peppers, onion, garlic, jalapeño, olive oil, chili powder, cumin, smoked paprika, coriander, salt, pepper, cayenne, and lime juice. Toss until evenly coated.
03 - Spread shrimp and vegetable mixture evenly on prepared baking sheet. Roast for 10–12 minutes until shrimp are pink and vegetables are tender.
04 - Remove shrimp mixture from oven. Increase oven temperature to 450°F.
05 - Lay out 3 tortillas. Distribute half the cheese evenly on top. Spoon shrimp mixture over cheese, sprinkle with remaining cheese and cilantro. Top each with another tortilla.
06 - Transfer quesadillas to baking sheet. Lightly brush tops with olive oil. Bake for 6–8 minutes, flip and bake another 4–5 minutes until golden and crisp.
07 - Remove from oven and let rest 2 minutes. Cut into wedges and serve with sour cream, salsa, lime wedges, and avocado.
# Chef's Tips:
01 -
- The oven does all the heavy lifting so you are not stuck at the stove flipping individual quesadillas while everyone waits hungry
- Shrimp cook in minutes and stay incredibly juicy nestled between all those melting cheese layers
02 -
- Do not skip the rest period after baking or the cheese will spill everywhere when you cut into them
- Work quickly when assembling so the roasted vegetables do not make the tortillas soggy before they hit the oven
03 -
- Use two baking sheets if you have them so you can bake all six quesadillas at once
- Grate your own cheese from blocks for the ultimate melt that packaged cheese just cannot match