Chipotle Shrimp Quesadillas

Yields: 4-6 servings Preptime: 2-3 hours Cook time: 10 minutes


  • 1 8 oz canCasa Fiesta Sliced Jalapeños
  • 2 cupsShredded Cheddar Cheese
  • 1/2 cupSour Cream
  • 1 7 oz canCasa Fiesta Chipotle Peppers in Adobo Sauce
  • 1 cupWater
  • 1/2 bunchCilantro, Chopped
  • 1/4 cupCumin
  • 1 lb 61-70 CountPeeled White Shrimp
  • 1 stickButter, for Sautéing
  • 1 MedWhite Onion, Sliced
  • 1 MedGreen Bell Pepper, Sliced
  • 1 MedRed Bell Pepper, Sliced
  • 1 MedYellow Bell Pepper, Sliced
  • 1 pkg 8 inch Flour Tortillas
  • Butter Flavored Spray, as Needed for Tortillas


  • In a blender, add chipotle peppers and adobo sauce and blend for 10 seconds.
  • Add water, cilantro, and cumin. Blend an additional 30 seconds.
  • Place shrimp in 1 gallon storage bag and pour the chipotle mixture over the shrimp.
  • Let marinate 2–3 hours.
  • When ready to assemble quesadillas, preheat two 12-inch sauté pans over medium heat.
  • In one pan, add 1/2 stick of butter and when melted add the sliced onion and bell peppers.
  • Cook until soft and onions become translucent.
  • Remove from the pan and set aside.
  • Remove shrimp from bag and cook until done, about 3–5 minutes.
  • Add shrimp, onions, bell peppers, sliced jalapeños, and shredded cheese on one half of the tortilla.
  • Fold the remaining half over to make a half moon.
  • Spray with butter-flavored spray on both sides and place in the preheated sauté pan.
  • Let brown on one side for 2–3 minutes over medium-low heat or until cheese melts an, then flip carefully with a spatula and brown other side for an additional 2–3 minutes.
  • Remove from pan and slice into wedges (caution, contents will be hot).
  • Serve with sour cream for dipping on the side.