Crispy Crunchy Shrimp Quesadillas

Two of the most satisfying words I could ever use to describe food are crispy and crunchy, which is exactly what a quesadilla should be.  Quesadillas can easily be a boring meal, but with a few extra tweaks, this dish goes from plain to super jazzed up.  Get the recipe and learn how to make super crunchy, perfectly crisp quesadillas by reading on.

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The Secret of a Crispy Crunchy Quesadilla

It's not really a secret at all, really, but here are a few tips I picked up from my Mom, the quesadilla queen.

  • The Tortilla - I know we're all trying to be carb and health conscious, but flour tortillas will get the most crispy and crunchy bang for your buck.  I've tried whole wheat tortillas which will get slightly crispy, but there's virtually no crunch.  Corn tortillas are the next best option, and to be honest the better tasting out of all the options, but corn tortillas easily fall apart and absorb a lot of oil from the pan.  You could use corn two corn tortillas and make it like a pizza with a top, just be careful when you flip it.  If you're being carb conscious, I have tried the low carb Mission tortillas, and they do have a nice crunch to them and the brown up very well.  In this recipe and in the photos, I actually used Trader Joe's Corn and Wheat Tortillas (because I'm trying to be healthy conscious..) and they did make for a satisfying crispy crunch.  But honestly nothing beats the crisp and crunch of a flour tortilla.
  • The Oil - You want to be sure to use an oil that has a good tolerance for high heat.  Not all oils are created equal, and some oils have a higher smoke point than others, making them better for frying or sautéing.  One in particular is light, or pure/regular, olive oil.  This is different than extra virgin olive oil.  Vegetable, canola, avocado, sunflower seed and grapeseed oils are other great options that have a higher heat tolerance.   I wouldn't recommend using coconut oil as it burns more easily and has a very strong coconut flavor.
  • The Heat - Heat the oil over medium-high, and add enough oil so that it makes a thin film across the whole pan.  Once the oil appears to shimmer, you know your oil is ready.  Lower the heat to medium and then carefully place the filled and folded quesadilla into the pan.
  • The Timing - Think of making quesadillas like you would with pancakes.  When you make pancakes, you should always wait to the little bubble to form in the batter and around the edges, and flip when the edges start to brown.  This is all the same with quesadillas.  Wait for the edges of the tortilla to start to brown before flipping.  You should also check the underside of the tortilla after a few short minutes to check for burning.  If this happens, turn the heat down.   Generally it takes about 8-10 minutes to cook both sides.

Sazon Seasoned Shrimp Quesadillas

Sazon is a Spanish spice blend used in dishes like arroz con pollo, stews, adding flavor to pots of beans, and now used in this very easy yet very delicious shrimp quesadilla recipe.

Sazon can also be made at home, and contains a mix of cumin, black pepper, ground annatto seeds (or tumeric), onion powder and few other goodies.  For this recipe, I seasoned chopped shrimp in sazon, cumin powder and salt, along with some chopped green chiles and sautéed red pepper and onions.

For the cheese, I used shredded cheddar.  A big trick about shredded cheese is to always shred it yourself.  It will melt a whole lot better when you shred it yourself and you won't have all the extra additives that come with pre-shredded cheese.

Easy Guacamole Recipe + Tips To Store It Properly

Making guacamole at home is so easy and so much tastier than when it's store-bought.  Here's the simple recipe:

Smash two small ripe avocados in a bowl.  Add in the juice of half of a lime (about 1 TBS), 1/4 cup chopped cilantro, 1/2 of a small can of chopped green chiles, and add salt to taste.  

If you have leftover guacamole, here's a great trick to storing it without everything turning brown:  Put the guac in a container with an airtight lid.  Before putting the lid on, take a piece of saran wrap or even a plastic baggie and press it down onto the guac, so that no air can touch the guac, then put the cover on and refrigerate.  The guac should be fresh the next day to enjoy once more.

The Recipe

You can click here for the recipe or just take a look below!  Happy cooking!
Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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