Ancho chili spiced shrimp and serrano chili spiced creamy corn and mounds of grated Monterey jack cheese gives these Creamy Shrimp & Corn Quesadillas magical spicy yum.
Quesadillas are a go-to recipe for a quick meal morning, noon, or night. Good old comfort food at it’s finest. Crispy tortillas filled with gooey cheese and unlimited options for stuffing. Steak, chicken, pork, or seafood. My default is usually chicken but for this recipe, I went with shrimp.
I had been dreaming about creamy corn with Serrano peppers and onion and thought that grilled shrimp would be a perfect match. Then I thought, this would be delicious as a quesadilla. The rest is history and about 1,000 pounds of cheese later, I decided to share it with the world. Along with a few tips for the perfect quesadilla.
Essentials for the Best Quesadilla
First the kind of cheese you choose definitely matters. I am not a fan of cheddar as a primary choice. And while there are a few kinds of cheese that I could name that would be decent selections, there is only one that I am willing to recommend. Monterey Jack. Not Colby. Not pepper. Monterey Jack has a mild taste that doesn’t outshine the rest of the ingredients. You want to taste the cheese but everything else also.
Quesadillas are grilled cheese. Plain and simple. No one would ever fry a grilled cheese in anything other than butter. I cannot fathom what one would use to fry a grilled cheese if not butter. So for an excellent quesadilla butter is a must. However, if you are not able to eat butter, a cooking spray like canola oil will work. I personally don’t suggest olive oil or any oil with a strong flavor.
Griddle or Heavy Skillet
I use my cast iron most of the time but a double burner griddle makes life much easier. Especially if you are making burrito sized quesadillas.
How to Make Creamy Shrimp & Corn Quesadilla
Spice up and sear the shrimp until crisp on both sides. Set them aside.
Add butter to saute the veggies and corn. Add the seasonings and cream cheese and blend until smooth.
Heat two tortillas on a buttery griddle and top one tortilla with layers of cheese, creamy corn, and shrimp. Top with more cheese and the second tortilla. Brown on both sides.
Serve them with sour cream and salsa. Enjoy!
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- 1 1/2 lb shrimp peeled and deveined
- 2 tsp canola oil
- 1 tsp ancho chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp cayenne pepper optional
- 1 1/2 c corn kernels defrosted
- 2 oz cream cheese
- 1/2 c onion diced
- 1/2 c green pepper diced
- 2 cloves garlic grated
- 1 serrano chili seeded and diced
- 1 tbsp butter
- pinch of salt to taste
- 4 flour tortilla burrito sized
- 8 oz Monterey Jack cheese about 2 cups
- butter or cooking spray for frying
- In a bowl, coat the shrimp with the canola oil, ancho chili, paprika, cumin, oregano, garlic powder, salt, sugar, and cayenne pepper if using. Toss well heat a skillet over medium heat and sear shrimp on both sides for 1 1/2 minute per side. Remove them from the pan and set aside.
- Add the 1 tbsp of butter to the hot pan. Followed by the onion, green pepper, garlic, and serrano chili. Saute for 2 minutes before adding the corn and a pinch of salt to taste. Cook another 2 minutes then add the softened cream cheese. Blend well until creamy.
- Heat a griddle pan, add cooking spray or butter to coat. Warm 2 tortillas at a time on both sides to assemble the first quesadilla. Sprinkle about 1/2 c of Monterey jack onto each tortilla. Then spread 1/2 of the corn mixture onto one of the tortillas. Top the corn with 1/2 the shrimp then cover with the second tortilla cheese side down. Remove the quesadilla from the pan and repeat the steps to finish the second one.
- Cut quesadillas into 4th or 8ths and serve with sour cream and salsa of choice.