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Creamy Shrimp & Corn Quesadilla

Ancho chili spiced shrimp and serrano chili spiced creamy corn and mounds of grated Monterey jack cheese between two buttery crisp tortillas gives these Creamy Shrimp & Corn Quesadillas magical spicy yum. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: corn, quesadillas, seafood, serrano chiles, shrimp
Servings: 4
Calories: 636kcal
Author: Ty

Ingredients

  • 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

Corn Mixture

  • 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

Instructions

  • 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. 

Nutrition

Calories: 636kcal | Carbohydrates: 32g | Protein: 54g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 502mg | Sodium: 2173mg | Potassium: 416mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1305IU | Vitamin C: 25.6mg | Calcium: 723mg | Iron: 5.9mg