Shrimp, Roasted Red Pepper, and Cilantro Quesadillas

Name: Shrimp, Roasted Red Pepper, and Cilantro Quesadillas
Yield: Serves 4
Cuisine: Mexican
Ingredients: 8 ounces, shrimp, peeled, deveined, tails removed, and cut into ½-inch pieces; 1½ teaspoons, Old Bay seasoning; ¾ teaspoon, table salt, divided; 1 teaspoon, vegetable oil; 4 , scallions, green parts only, sliced thin; 1½ cups, jarred roasted red peppers, patted dry, and chopped fine; 8 ounces, Monterey Jack cheese, shredded (2 cups); 1 cup, fresh cilantro leaves, chopped; 1 teaspoon, grated lime zest plus 2 tablespoons juice; ½ teaspoon, pepper; 4 (10-inch), flour tortillas; ¼ cup plus 2 tablespoons, vegetable oil for frying, divided

11 comments

Appears in Cook's Illustrated May/June 2023

With a few tweaks to the cooking method, it's easy to bring proteins and vegetables into the fold.

SERVES4

TIME45 minutes

Shrimp, Roasted Red Pepper, and Cilantro Quesadillas

WHY THIS RECIPE WORKS

Gooey on the inside. Crispy on the outside. Stuffed with any variety of cheesy and delicious fillings. Quesadillas are a go-to snack for these reasons and many more because it only takes a few minutes and a few ingredients to make something...

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