Southwest Shrimp Quesadillas
with Mandarin Salsa & Red Pepper Crema
- Wheat
- Soy
- Shellfish
- Milk
Spiced chicken and melty Mexican cheese are wrapped in golden tortillas, topped with zesty mandarin scallion salsa and smoky red pepper crema. This isn’t your average quesadilla—it’s a flavor fiesta that transforms humble ingredients into crispy, creamy, tangy handheld heaven.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Onion
4 ounce
Mandarin Orange Slices
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice onion. Finely dice tomato. Trim and thinly slice scallions. Roughly chop cilantro. Drain and finely dice mandarin orange slices. Quarter lime.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, onion, Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Add ¼ cup water (½ cup for 4 servings); cook until evaporated, 1-2 minutes. Turn off heat; transfer to a large bowl.
Place tortillas on a clean work surface; sprinkle one half of each tortilla with Mexican cheese blend and chicken mixture.
Fold tortillas in half to create quesadillas.
Heat a drizzle of oil in pan used for chicken over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 1-2 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.
In a small bowl, combine tomato, scallions, cilantro, mandarin orange, and juice from half the lime; season with salt.
In a separate small bowl, combine red pepper crema and juice from remaining lime.
Cut quesadillas into wedges; divide between plates. Top with salsa and serve with crema on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The unique blend of Southwest spices and mandarin salsa created mixed reactions; some loved it, while others found it overpowering.
- Ease of prep: Shrimp cleaning took extra time for some; consider adjusting cook times to avoid burning tortillas.
- Suggestions: Try using less Southwest seasoning if you prefer milder flavors. Experiment with putting salsa and sauce inside for a different twist.
- Leftovers: Quesadillas may not reheat well; consider enjoying them fresh for the best experience.
- Texture: For crispier results, avoid soaking tortillas in sauce after cooking. Some found cheese quantity insufficient for a gooey quesadilla.
Reviews from our home cooks
We liked this recipe but the Southwest seasoning was a little overpowering for the shrimp. If I get this again, I will use less of the seasoning.
These were so good, I can't wait to order them again. It was so fun to make, it was my first time making Shrimp Quesadillas.
Not enough cheese or crema at all to make a quesadilla! Should at least be 1 bag per serving for the price
We love these! My husband can be a very picky eater, but he chowed into these. I got them with the shrimp instead of the chicken.
The salsa was too sweet. This would be better with more cheese and a traditional salsa
After we cooked tortillas we soaked in the sauce it was not crispy
