Mexican-Inspired Chipotle Shrimp Quesadillas
with Corn Tortillas, Pickled Cabbage & Creamy Chipotle Salsa
- Milk
- Shellfish
- Eggs
Smoky chipotle-coated shrimp and melted Mexican cheese blend are folded into golden, crisped tortillas for these satisfying quesadillas. A creamy chipotle salsa and fresh onion-cilantro relish are spooned over top, while tangy pickled cabbage on the side cuts through the richness of the cheese. A squeeze of lime ties it all together.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
10 ounce
Shrimp
(Contains: Shellfish)
6 unit
Corn Tortillas
5 teaspoon
White Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
1 unit
Lime
¼ ounce
Cilantro
1 cup
Mexican Cheese Blend
(Contains: Milk)
2 ounce
Chipotle Puree
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Halve, peel, and finely dice onion. Roughly chop cilantro. Quarter lime.
-
In a small bowl, reserve ¼ cup onion (½ cup for 4 servings) for Step 4.
-
In a medium microwave-safe bowl, combine cabbage, vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cover with plastic wrap. Microwave until cabbage is slightly wilted, 1-2 minutes.
-
Carefully remove and discard plastic wrap; set cabbage aside to pickle, stirring occasionally, until ready to serve.
-
Pat shrimp* dry with paper towels; dice into ½-inch pieces.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, remaining onion, salt, and pepper; cook, stirring occasionally, until onion is softened and chicken is browned and cooked through, 4-6 minutes.
-
Stir in half the chipotle puree and a splash of water; cook, stirring, until sauce has thickened and shrimp is coated, 30-60 seconds more.
-
Turn off heat; transfer shrimp to a plate. Wash out pan.
-
While shrimp cooks, to bowl with reserved onion, add cilantro, salt, and pepper; stir to combine. Set aside until ready to serve.
-
In a second small bowl, combine sour cream, mayonnaise, remaining chipotle puree, and a squeeze of lime juice (big squeeze for 4 servings). Season with salt and pepper.
- Set relish and salsa aside until ready to serve.
-
Wrap tortillas in very damp paper towels; microwave for 1 minute. Let rest for 1 minute wrapped in paper towels. TIP: This will make it easier to fold your tortillas without tearing them.
-
Place tortillas on a clean work surface. Evenly sprinkle one half of each tortilla with Mexican cheese blend; top with shrimp mixture. Fold in half to create quesadillas.
- Heat a large drizzle of oil in pan used for chicken over medium heat. Working in batches, add quesadillas. Cook until tortillas are crisped and cheese melts, 1-2 minutes per side. (Add more oil between batches if necessary.)
- Divide quesadillas between plates. Top with salsa and relish. Serve with pickled cabbage (draining first) and remaining lime wedges on the side. TIP: Enjoy the cabbage on top of the quesadillas for a tangy bite!
