Chimichurri Shrimp Quesadillas
These mouthwatering shrimp Quesadillas are made with shrimp marinated in cilantro chimichurri sauce, flour tortillas, melty cheese, queso fresco, onions, jalapeños (optional), and creamy avocado.
Servings 4 medium sized quesadillas
Ingredients
For the cilantro chimichurri (makes 1/2 cup):
- ½ bunch of fresh cilantro stems and leaves – you can also add some fresh parsley if you prefer to mix both herbs
- 4 sprigs of fresh oregano or 2 tsp of dry oregano – can replace the oregano with thyme if needed
- ¼ green bell pepper can replace with a jalapeño for a spicy version – you can also use red chili flakes
- 4 green onions/scallions white and light green parts
- 2 garlic cloves add more to taste
- ¼ cup oil can use olive oil if you prefer or a neutral flavored oil (avocado, sunflower)
- ½ lime juiced, add more to taste
- 1 teaspoon of vinegar apple cider or white wine vinegar
- Salt and pepper to taste
For the chimichurri shrimp:
- ¼ cup of cilantro chimichurri sauce plus additional to make and serve the quesadillas
- 1 lb raw medium shrimp* - I used Argentinean wild red shrimp
- 1 tbs of oil
- Salt and pepper to taste
For the shrimp quesadillas:
- 4 medium sized flour tortillas – can also use corn tortillas if you prefer
- 1 cup of grated cheese: monterrey jack or oaxaca cheese
- 1 cup of queso fresco grated or crumbled
- ½ white onion diced
- Jalapeño slices fresh or pickled - optional and to taste
- Additional cilantro chimichurri sauce
- 1 avocado sliced
Instructions
For the cilantro chimichurri:
- To make it by hand, finely chop all the herbs, pepper, and green onions. Crush the garlic, then mix everything with the oil, lime juice, vinegar, salt and pepper. Taste and adjust any flavors as needed.
- For the quick version use a mini-food processor. Cut the herbs, pepper and green onions into large chunks. Place them in the food processor with the garlic cloves, the oil and some salt. Blend until you have a coarse mix. Transfer the mix to a bowl, stir in the lime juice, vinegar and pepper. Stir and taste, add additional salt or herbs as needed.
To cook the chimichurri marinated shrimp:
- Marinate the raw shrimp with 2 tablespoons of the chimichurri sauce and a sprinkle of salt (if needed).
- Heat the oil in a pan over medium high heat and add the shrimp, make sure to leave space in between each one.
- Cook on each side until done, for about 2-3 minutes per side, depending on the size of the shrimp.
- Remove the shrimp from the heat and add an additional 1-2 tablespoons of chimichurri on top, mix well.
To prepare the quesadillas:
- Mix the cheeses and the diced onions together.
- Place the flour tortillas on a large cutting board, add the cheese mix on one side of the tortilla, add 4-5 shrimp on top. You can also add extra chimichurri sauce and jalapeño slices (if using).
- Gently fold the tortilla side that does not have the filling over the other side and carefully transfer the folded filled tortilla to a hot griddle pan. Depending on the size of your griddle pan you can make one at a time or several at the same time. I have a round cast iron griddle pan and usually make two at a time.
- Use a spatula to flip the quesadilla over and cook on each side until the cheese is fully melted and the tortilla is golden and crispy.
- Remove the quesadilla from the pan once it is done, then gently open it up by lifting one of the tortilla edges. Add the avocado slices and any other fresh toppings.
- Close the quesadillas and serve them immediately. For medium to large tortillas, you can cut each quesadilla into 2-3 pieces. If using smaller flour or corn tortillas you can serve them whole.
Notes
- You can also use already cooked shrimp, simply mix them with the chimichurri sauce and use them directly in the quesadilla preparation.
- You can also replace the avocado slices with guacamole or an avocado salsa.