Shrimp And Cilantro Pesto Quesadilla Recipe

Name: Shrimp And Cilantro Pesto Quesadilla
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: Serves 1 or more
Ingredients: 6 Inch Flour Tortillas; Monterey Jack Cheese; White Cheddar Cheese; Pesto Sauce; Salt And Pepper; 1/4 cup olive oil (plus 3 tablespoons for cooking shrimp and brushing quesadillas); Dried Ancho Chile Powder; 1 pound peeled and deveined shrimp; Sour cream, to taste; Cilantro Leaf; Pumpkin Seeds; Fresh Lime Juice; 2 cloves garlic; 1/2 cup grated Parmesan cheese; Salt & Freshly Ground Black Pepper

Elevate your appetizer game with these incredibly crispy and flavorful Shrimp & Cilantro Pesto Quesadillas! Baked to perfection in the oven (or grilled for a smoky twist), these quesadillas are surprisingly light and incredibly easy to assemble ahead of time, making them perfect for parties or a quick weeknight meal. Imagine the vibrant cilantro pesto, juicy shrimp, and melty cheese encased in perfectly golden-brown tortillas. Cut into eighths for elegant hors d'oeuvres or quarters for a satisfying lunch. Prepare to be amazed!

Prep Time 15 mins

Cook Time 27 mins

Calories 1893.3 kcal

Protein 138g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Shrimp And Cilantro Pesto Quesadilla

6 Inch Flour Tortillas
Monterey Jack Cheese
White Cheddar Cheese
Pesto Sauce
Salt And Pepper
1/4 cup olive oil (plus 3 tablespoons for cooking shrimp and brushing quesadillas)
Dried Ancho Chile Powder
1 pound peeled and deveined shrimp
Sour cream, to taste
Cilantro Leaf
Pumpkin Seeds
Fresh Lime Juice
2 cloves garlic
1/2 cup grated Parmesan cheese
Salt & Freshly Ground Black Pepper

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How to Make Shrimp And Cilantro Pesto Quesadilla

**Make the Cilantro Pesto:** Combine 2 cups packed fresh cilantro, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, 2 cloves garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor. With the processor running, slowly drizzle in 1/4 cup olive oil until smooth.
**Chill the Pesto:** Cover the pesto and refrigerate for at least 15 minutes to allow the flavors to meld.
**Preheat & Prep:** Preheat oven to 450°F (232°C). Place two large flour tortillas on an ungreased baking sheet.
**Layer the Quesadillas:** Spread 2 tablespoons of cilantro pesto on each tortilla. Sprinkle with 1/2 cup shredded Monterey Jack cheese and 1/4 cup shredded cheddar cheese. Season with salt and pepper.
**Assemble & Bake:** Stack another tortilla on top of the cheese layer, followed by a final tortilla. Brush the top tortilla with 1 tablespoon olive oil and sprinkle evenly with 1 teaspoon ancho chili powder.
**Bake:** Bake for 8-12 minutes, or until the tortillas are golden brown and crispy and the cheese is melted and bubbly.
**Cook the Shrimp:** While the quesadillas bake, heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 pound peeled and deveined shrimp and cook for 2 1/2 minutes per side, or until pink and cooked through. Season with salt and pepper.
**Assemble & Serve:** Cut the baked quesadillas into quarters. Top each serving with 1 tablespoon of remaining pesto, cooked shrimp, and a dollop of sour cream. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

65 g

Sugar

Fat

324g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Seafood Shrimp Recipes The Americas American Mexican Summer Recipes Game Day Recipes Baking 30 Minutes Or Less