Shrimp Quesadillas

A delightful mixture of lime-infused shrimp, finely minced jalapeño, sautéed onions, garlic, and melted cheese in butter browned tortillas. It's a simple and festive way to enjoy shrimp.




8 to 16




  • 1 pound cooked shrimp, peeled and deveined
  • 1 Tablespoon lime juice
  • 2 Tablespoons Challenge Butter
  • 1 cup chopped onion
  • 2 teaspoons finely minced or pressed fresh garlic
  • 1 jalapeño pepper, seeded and finely minced
  • 3 Tablespoons Challenge Butter, softened
  • 16 flour tortillas (5-inch)
  • 3 cups shredded Mexican cheese blend


  • 1

    Drain shrimp, chop into ½-inch pieces and combine with lime juice.

  • 2

    Melt 2 tablespoons of butter in a skillet over medium heat. Sauté onions and garlic. Remove from heat and stir in jalapeno pepper and shrimp; set aside.

  • 3

    Spread butter on one side of tortillas and place butter side down on large rimmed baking sheet. Spoon about 2 tablespoons of cheese and 2 tablespoons of shrimp mixture (drain off liquid if necessary) on half of each tortilla. Fold tortillas in half over filling, so buttered side is out.

  • 4

    Preheat oven to 250°F.

  • 5

    In a large heavy skillet over medium heat, toast folded tortillas until golden – about 1 minute per side. Work in batches and transfer cooked tortillas to a baking pan in preheated oven to keep them warm. Use a pizza wheel to cut each folded tortilla into halves. Serve with salsa.

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