Easy Jerk Shrimp Quesadilla
Shrimp Quesadilla! Our version combines a delightful mixture of spicy jerk shrimp cooked in butter, finely minced tomatoes, spring sautéed onions, garlic, crunchy corn tortillas with a spicy sour cream and melty Monterey Jack and Cheddar cheese, just to name a few. But, you could also use chicken or beef or even go meatless and add grilled vegetables like zucchini or drained black beans. If we had to choose one type of cuisine to eat for the rest of my life other than Jamaican food it would most definitely have to be Mexican food.
Ingredients
- Shrimp
- 2 tbsp of Jerk seasoning
- 1 tbsp of Complete Seasoning
- 1 tbsp of Black Pepper
- 1/2 of yellow onion
- 1 tsp scotch bonnet pepper
- 1 peg of fresh garlic
- 1/4 cup of scallions
- 1/4 cup of butter
- Vegetable of your choice mixed greens or lettuce etc
- 1 to mato
- 1 cup of sour cream
- 3 drops of Carolina Reaper very hot
- Flour Tortilla
- Corn Tostada optional
- Monterey Jack Cheese
- Cheddar Cheese
Instructions
- Wash shrimp in lime and vinegar water to get rid of rawness.
- Rinse and cut the shrimp in half
- Marinate the shrimp:
- Toss the shrimp in a small bowl with jerk seasoning, complete seasoning and black pepper. Let that marinate overnight or at least 30 mins.
- Chop up seasons like garlic, onion, scallions, and Scotch bonnet pepper
- Cook the shrimp:
- Heat butter oil in a relatively stick-free skillet (a cast-iron skillet works well for this) on medium-high heat.
- Add the chopped seasonings and cook until transparent
- Add the shrimp and cook for 5 minuts until orange pinkish in color.
- Sour Cream Dip:
- In a bowl mix sour cream and a hot sauce of your choice!
- Heat the tortillas: Add canola to skillet then Place one flour tortilla on the skillet Sprinkle the tortilla with the grated cheese. Distribute the shrimp on top of the cheese. Place a corn tostada on top then the Spread the sour cream on the corn trostada, then vegetable mix and tomatoes cheese fold in half
- Flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toastedgolden brown.
- Cut the quesadilla into triangles:
- * Cut like a pie into six pieces (a pizza wheel works well for this). Place on a serving plate.
Nutrition
Serving: 4gCalories: 245kcalCarbohydrates: 9gProtein: 3gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 64mgSodium: 358mgPotassium: 290mgFiber: 3gSugar: 4gVitamin A: 2238IUVitamin C: 9mgCalcium: 94mgIron: 1mg
Tried this recipe?Let us know how it was!
