Shrimp Quesadilla with Vidalia Onions

Change things up a bit from the classic chicken quesadilla with this recipe. Serve with Not Your Mama’s Mango Salsa for added freshness.

  • 10 slices of bacon
  • 10 oz of baby shrimp, cooked
  • 1 garlic clove
  • 1 large jalapeno, diced
  • 1 large RealSweet® Vidalia® onion, diced
  • 1 small red pepper, diced
  • 3 Tbsp of olive oil
  • 6 flour tortillas, large
  • 16 oz of gruyere cheese, shredded
  • mexican crema for topping
  1. Cook bacon until soft and not crispy. Drain on paper towels.
  2. Then in bacon grease, cook onion, pepper and jalapeno until onions are translucent. Stir in chopped shrimp.
  3. Place tortilla in clean warm pan. Add ¼ of mixture. Sprinkle with cheese. Place second tortilla on top. Let warm through.
  4. Take out of pan and cut into 4 triangles. Serve with Mexican crema.

For more info on how to select and safely serve fresh and frozen seafood, check out these tips from the FDA

Prep Time

25 min

Cook Time

5 min