Smoky BBQ Shrimp Quesadillas
with Red Pepper Crema & Cilantro
Perfect for busy weeknights or cozy campfire moments, these BBQ chicken quesadillas come together fast. Melty mozzarella, tender chicken, shallot, and tangy BBQ sauce are tucked into tortillas and pan-seared until golden brown. Smoky red pepper crema and fresh cilantro are the ultimate final touches.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
BBQ Sauce
1 tablespoon
Fry Seasoning
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and finely dice shallot. Roughly chop cilantro.
Open package of chicken* and drain off any excess liquid.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; season with Fry Seasoning, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
Place tortillas on a clean work surface. Sprinkle half of each tortilla with one-quarter of the mozzarella. Top with chicken, shallot, BBQ sauce, and half the cilantro. Sprinkle with remaining mozzarella. Fold tortillas in half to create quesadillas.
Heat ½ TBSP butter and a drizzle of oil in pan used for chicken over medium heat. Add quesadillas and cook until golden brown on one side, 1-2 minutes.
Add another ½ TBSP butter and flip; cook until golden brown and cheese melts, 1-2 minutes more. TIP: Depending on the size of your pan, you may need to work in batches, adding more oil and butter for each batch.
Transfer to a paper-towel-lined plate.
Cut quesadillas into wedges.
Divide quesadillas between plates. Drizzle with red pepper crema and garnish with remaining cilantro. Serve.
