Ingredients for Shrimp Quesadillas With Cajun Remoulade
- 1 pound shrimp
- Flour Tortillas
- 2 tablespoons olive oil (1 tbsp for shrimp, 1 tbsp for baking sheet)
- 2 tablespoons Cajun seasoning
- 1 cup mayonnaise
- Worcestershire Sauce
- 1/2 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- Tabasco Sauce
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- Diced Green Chilis
- Four Cheese Mexican Blend Cheese
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How to Make Shrimp Quesadillas With Cajun Remoulade
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons Cajun seasoning, 1 tablespoon Worcestershire sauce, 1/2 teaspoon cayenne pepper (or more, to taste), 2 tablespoons lemon juice, and 1 teaspoon Tabasco sauce. Refrigerate for at least 30 minutes to allow flavors to meld.
- While the remoulade chills, heat 1 tablespoon olive oil in a large skillet over high heat for 2 minutes.
- In a separate bowl, toss 1 pound shrimp with 1 teaspoon Cajun seasoning and 1/2 teaspoon salt.
- Add shrimp to the hot skillet and cook for 3-4 minutes per side, until pink and cooked through.
- Transfer cooked shrimp to a large bowl. Add 1/2 cup chopped pickled jalapeños (or other chiles) and 1/2 cup chopped fresh cilantro; mix well.
- Lightly brush a large baking sheet with olive oil.
- Place one large flour tortilla on the prepared baking sheet. Top with 1/2 cup shredded Monterey Jack cheese and half of the shrimp mixture.
- Place another large flour tortilla on top.
- Lightly brush the top tortilla with olive oil.
- Bake for 8-10 minutes, or until the tortilla is lightly browned and the cheese is melted and bubbly.
- Repeat steps 8-11 with the remaining tortillas and shrimp mixture.
- Cut quesadillas into wedges and serve immediately with the Cajun remoulade.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
28g
Fat
86g
Carbs
14g
