• Christina Iaboni

Sheet Pan Shrimp Quesadillas

I love making quesadillas and they are a family favourite. They are one of my go-to dinners when I don’t really feel like cooking but I still need to get a meal on the table. They require more assembly than cooking. I have been making these shrimp quesadillas lately but sometimes instead I just open a can of black beans or use leftover chicken as the protein.

This recipe doesn’t use exact quantities because you can adjust it to however many quesadillas you need to feed your family. I often serve these with a side salad or some cut up vegetables for my daughter.


Shrimp (I use 5-6 shrimp per quesadilla) Chili powder Cumin Salt and pepper Large whole wheat tortillas Grated Monterey Jack cheese or cheddar or your favourite cheese (a good handful or two per quesadilla)

Corn kernels (about 1 tbsp /quesadilla) Diced red pepper (about 1 tbsp per quesadilla) Sour cream/salsa/guacamole for serving


1. Preheat the oven to 350°F. Place the shrimp on a sheet pan lined with parchment paper or a silicon baking sheet so they don’t stick. Season to taste with chili powder, cumin and salt and pepper. Bake for 5-6 minutes until they turn pink. Be careful not to overcook them. Let cool a few minutes

2. Assemble the quesadillas -place some grated cheese on one half of the tortilla. Top with shrimp, corn, red pepper and more grated cheese. Fold over. Place on a baking sheet.

3. Bake for about 10 minutes at 350°F until cheese is melted. Then switch the oven to broil to crisp up the tortillas – watch carefully to prevent burning as they can crisp up quickly. Turn the quesadillas over to crisp the other side. This only takes 1-2 minutes per side.

4. Let cool 5 minutes. Cut into wedges. Serve with desired toppings.

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