Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) chili powder
  • ½ teaspoon (2.5ml) cumin
  • ¼ teaspoon (1.25ml) garlic powder
  • ¼ teaspoon (1.25ml) smoked paprika
  • Salt and black pepper to taste
  • ½ cup (120ml) sour cream or Greek yogurt
  • 1 tablespoon (15ml) chopped chipotle peppers in adobo sauce (plus 1 teaspoon adobo sauce)
  • 1 tablespoon (15ml) lime juice
  • 1 teaspoon (5ml) honey or maple syrup (optional, for sweetness)
  • 8 (6-inch) flour tortillas
  • 2 cups (225g) shredded Monterey Jack cheese (or cheddar or Mexican blend)
  • 1/2 cup (80g) chopped red onion (Optional)
  • 1/2 cup (80g) chopped bell peppers (any color) (Optional)
  • 1/4 cup (40g) chopped cilantro (Optional)

Instructions:

  1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  2. Heat the skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from skillet and set aside.
  3. In a small bowl, whisk together the sour cream (or Greek yogurt), chopped chipotle peppers, adobo sauce, lime juice, and honey (if using).
  4. Lay out the tortillas. Sprinkle half of each tortilla with cheese, red onion, cilantro. Top with the cooked shrimp. Add more cheese on top of the shrimp.
  5. Heat the skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey.
  6. Cut the quesadillas into wedges and serve immediately with the chipotle crema.