How do you make quesadillas not soggy?

There are two ways to ensure your quesadilla isn't soggy. Make sure that you are draining any liquid from the filling (the shrimp mixture here) and then toast the quesadilla it in a skillet instead of cooking it in the microwave.

What tortilla is best for quesadillas?

This really depends on what type of tortillas are your favorite! Traditionally, quesadillas are made with flour tortillas and it's my personal favorite. Use a high-quality tortilla or the raw tortillas that need a quick cook before using them if you can find them - they are DELICIOUS and my first choice.

Can I use pre-cooked shrimp?

Yes — just adjust the cooking time since pre-cooked shrimp only needs to be warmed through, about 1 minute. Raw shrimp gives the best flavor and texture, but pre-cooked shrimp works in a pinch.

Shrimp Quesadillas with Honey Spiced Shrimp (20 Min!)

Description

These irresistibly delicious shrimp quesadillas are packed with spiced shrimp and layers of cheese. Quick and easy for weeknights.

Ingredients

Units Scale

For spiced shrimp:

1 tsp. avocado oil
16 oz. raw shrimp, roughly chopped (shells and tails removed)
1/2 tsp. sea salt
1/2 tsp. cumin
1/4 tsp. oregano
1/8 tsp. smoked paprika
pinch cayenne pepper (optional)
1 Tbsp. honey

For quesadillas:

4 flour tortillas (burrito size)
12 oz. shredded Mexican cheese (more if needed)
fresh toppings (see a big list of topping ideas above in the post)

Instructions

Heat oil in a nonstick skillet over medium heat. Add shrimp and season with sea salt, cumin, oregano, smoked paprika, cayenne pepper, and honey and cook for 2-3 minutes, or until shrimp is cooked through.
Assemble quesadillas. In large skillet over medium heat, layer 1/3 cup shredded cheese on one half of the tortilla. Top with 1/2 cup shrimp and 1/3 cup shredded cheese.
Fold over top and cook for about 2-3 minutes, and when cheese starts to melt, carefully flip over with large flipper and cook for another 2-3 minutes. Repeat with remaining 3 quesadillas.
Cut into wedges and serve with toppings.

Notes

Storage: Quesadillas are best eaten immediately but leftovers keep in an airtight container in the fridge for 2-3 days. Reheat in a hot skillet until warmed through — avoid the microwave or they’ll go soggy.

Ingredients: Use raw shrimp rather than pre-cooked for the best flavor and texture. Since the shrimp gets chopped up, you can buy smaller shrimp and save a bit on your grocery bill. For cheese, queso asadero or queso Oaxaca melt beautifully and bring incredible flavor — Costco carries it in a large bag.

Prep ahead: Mix the spice blend up to a day or two in advance to shave a few minutes off dinner prep.

Tools: A large non-stick skillet is all you need. A large spatula makes flipping the quesadillas much easier.