Description
Crispy sheet pan quesadillas with chipotle shrimp, cheese and corn. Make 6-8 at once using the two-pan press method. Ready in 20 minutes!
Ingredients
Units
Scale
- 6-8 small flour tortillas (5-6 inch)
- 1 1/2 tablespoons neutral oil
- 2 teaspoons chipotle powder, divided
- 6-8 oz raw shrimp, peeled and diced
- 2 cups shredded cheese (sharp cheddar, pepper jack, or any melting cheese)
- 1/2 cup corn kernels
- 2 tablespoons fresh cilantro, diced
- Kosher salt
For serving:
- lime wedges, avocado, sour cream, salsa
Instructions
- Preheat oven to 425°F. Mix oil with 1 teaspoon chipotle powder. Brush one side of each tortilla, then place tortillas oil-side down on a large sheet pan.
- Divide cheese among tortillas (about 1/4-1/3 cup each), leaving a 1-inch border. Top with diced shrimp, corn, and sprinkle with remaining chipotle powder.
- Bake open-faced for 5 minutes until cheese melts and shrimp turns opaque. Meanwhile, preheat a second sheet pan in the oven.
- Remove quesadillas, sprinkle with cilantro, and fold into half-moons. Cover with parchment paper, then stack the preheated pan on top. Bake 5 more minutes until quesadillas are crispy and golden.
- Sprinkle warm tortillas with salt and serve with lime wedges and your favorite toppings.
Notes
- Dark sheet pans work better than shiny aluminum for this recipe. They conduct heat better and promote browning. The preheated pan on top acts like a panini press, crisping both sides at once.
- Swap it: Use leftover salmon, canned tuna, black beans, or grilled veggies instead of shrimp.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipe
- Method: baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 803
- Sugar: 3.4 g
- Sodium: 2028.5 mg
- Fat: 43.4 g
- Carbohydrates: 65.5 g
- Protein: 41.8 g
- Cholesterol: 178.4 mg