Chipotle Lime Shrimp Quesadilla Recipe – Mexican Special
If you’re craving a fresh, flavorful twist on a classic, this Chipotle Lime Shrimp Quesadilla delivers bold, zesty Mexican flavors in every bite. Juicy shrimp marinated in chipotle peppers and lime juice get paired with melty cheese tucked inside a crisp flour tortilla. Whether served as a satisfying weeknight dinner, a crowd-pleasing appetizer, or a fun finger food, each quesadilla brings together spicy heat, citrus brightness, and gooey goodness for an unforgettable dish.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Chipotle Lime Shrimp Quesadilla Ingredients :
- 1 lb large shrimp, peeled and deveined
- 2 tbsp chipotle peppers in adobo sauce, chopped
- 1 lime, juiced and zested
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup chopped fresh cilantro (optional)
- Butter or extra olive oil for cooking
How to make Chipotle Lime Shrimp Quesadilla :
Marinate the Shrimp:In a bowl, combine the chopped chipotle peppers, lime juice, lime zest, olive oil, garlic powder, smoked paprika, salt, and pepper. Add the shrimp, toss to coat, and let it marinate for about 15 minutes.
Cook the Shrimp:Heat a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove from heat and roughly chop the shrimp into smaller pieces for the quesadilla filling.
Assemble the Quesadilla:Lay a tortilla flat on a clean surface. Sprinkle a layer of shredded cheese over half of the tortilla, then add a layer of shrimp. Sprinkle with fresh cilantro, if using, and add a bit more cheese on top of the shrimp. Fold the tortilla in half.
Cook the Quesadilla:Heat a clean skillet over medium heat. Add a little butter or olive oil, then place the folded quesadilla in the skillet. Cook for 2-3 minutes per side or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas.
Serve:Slice each quesadilla into wedges and serve with sour cream, guacamole, or salsa on the side.
Recipe Notes :
Adjust the heat: Chipotle in adobo adds smoky spice—use less or omit if you prefer a milder flavor.
Cheese blend: Mixing Monterey Jack with cheddar improves meltability and flavor depth.
Tortilla choice: Flour tortillas fold easily and crisp up well; corn tortillas offer a gluten-free alternative.
Extra toppings: Try topping with sour cream, guacamole, fresh salsa, or diced avocado for contrast.
Lime zest boost: Zest offers a sharp citrus kick that balances the richness and spice.
Cooking tip: Cook over medium heat so the tortilla browns evenly and the cheese melts through without burning.
