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Spicy Shrimp Caribbean Quesadillas

My H-E-B Texas Life Magazine, December 2011



Quick and easy


Prep Time:

15 minutes

Cook Time:

15 minutes


36 servings


1  Tbsp.  H-E-B Extra Light Olive Oil

1  bag (16 oz.)  H-E-B Large Peeled and Deveined Wild Brown Shrimp, thawed

2  jalapeño peppers, seeded and thin sliced

1  container (12 oz.)  H-E-B Pineapple Pico de Gallo

1  Tbsp.  fresh ginger, grated

1/2  c.  shredded coconut

1  bag (12 ct.)  H-E-B Bake Shop 7 Grain Flour Tortillas

1  bag (8 oz.)  H-E-B 2% Shredded Monterey Jack Cheese


Heat heavy-bottom skillet over high heat 3 minutes. Add oil, shrimp and jalapeƱo strips, stir-fry 4 minutes or until shrimp are almost cooked. Add pineapple pico de gallo, ginger, and coconut, stir-fry 4 more minutes or until juice is absorbed. Set aside.

Heat large heavy-bottom skillet or griddle over medium heat 3 minutes. Place 2 to 4 tortillas on griddle, sprinkle 1 tablespoon cheese on half of each. Spread 1/4 cup shrimp mixture over cheese. Top with 2 tablespoons cheese. Fold tortilla over. Allow bottom to get crispy brown. Carefully turn over. Cook 2 to 3 minutes or until cheese melts.

Place quesadillas on cutting surface, cut each into 3 wedges. Serve warm.
Nutritional Information
Serving size: 1, Calories: 70, Total Fat: 3g, Cholesterol: 25mg, Sodium: 160mg, Carbohydrates: 7g, Dietary Fiber: 1g, Sugar: 1g, Protein: 5g
My H-E-B Texas Life Magazine, December 2011

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