Made with passion

Chipotle Shrimp Quesadilla

Serves 6 / 30 min


  • Casa Mendosa® Whole Wheat 10 Large Tortillas
  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 2 tbsp. olive oil
  • 1 cup -yellow onion, chopped
  • 1 cup -bell peppers, chopped
  • 1 tbsp. -garlic, minced
  • ½ cup canned yellow corn, drained
  • ½ cup -canned black beans, drained
  • 2 tbsp. chipotle and ancho hot sauce
  • ¼ cup lime juice
  • ¼ cup fresh cilantro, chopped
  • 4 cups Mexican blend cheese
  • 2 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tbsp. -salt (plus more to taste)
  • 1 tsp ground black pepper (plus more to taste)


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

  • In a medium-sized bowl, lightly season shrimp with salt, ground black pepper, and 1 tbsp. of chili powder. Mix and marinate in the refrigerator for 10 minutes.
  • In the meantime heat 2 tbsp. of oil on medium-high heat in a large skillet or pan. Add onion, bell pepper, and garlic and cook until tender (about 3 minutes).
  • Add the corn, black beans, chipotle, and ancho hot sauce remaining chili powder, ground cumin, dried oregano, 1 tbsp. of salt, 1 tsp of ground black pepper, and lime juice. Mix and cook for about 3 minutes. Stir occasionally to prevent burning.
  • Add the seasoned shrimp and cook for another 2 -3 minutes or until the shrimp begins to turn pink mixing every minute for even cooking.
  • Transfer the mixture to a bowl and clean your skillet before placing it back on the heat. Spray the pan with non-stick spray and place a tortilla in the pan and sprinkle cheese on one side.
  • Divide shrimp mixture into thirds and add 1/3 on top of the cheese.
  • Top with cheese and fold the tortilla in half.



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