Deliciously customizable, it’s easy to make quesadillas a weeknight family favourite or party food staple. Start with our versions, then experiment with your favourite flavours and ingredients.
Spicy Shrimp Quesadillas with Remoulade Dipping Sauce
Prep time: 20 minutes
Bake time: 10 minutes
340 grams (3/4 pound) shrimp, peeled, deveined and cooked*
2 green onions, thinly sliced
10-15 mL (2-3 tsp) Cajun seasoning
500 mL (2 cups) shredded Monterey Jack or pepper jack cheese
6-8 15 centimetre (6-inch) flour tortillas
Remoulade Dipping Sauce (recipe below)
*Tip: Remove the tails and leave the shrimp whole, or roughly chop into smaller pieces. Also feel free to substitute shredded chicken or diced, cooked Andouille sausage.
- Preheat oven to 200 C (400 F). Spray a baking sheet with cooking spray
- Toss shrimp with green onions, Cajun seasoning and cheese
- Spread 125 mL (1/2 cup) of filling over half of the tortillas, then top each with remaining tortillas
- Press down lightly, and spray each side with cooking spray
- Bake 5 minutes on one side, flip and bake 5 minutes on the other side until cheese melts and it’s a crisp golden brown
- Let stand a few minutes, then cut into wedges. Serve with remoulade sauce for dipping
Makes: 250 mL (1 cup)
Prep time: 10 minutes
Juice of 1/2 lemon
125 mL (1/2 cup) onion, roughly chopped
2 green onions, roughly chopped
50 mL (1/4 cup) celery, roughly chopped
1 clove garlic, peeled
15 mL (1 tbsp) prepared horseradish
30 mL (2 tbsp) mustard
15 mL (1 tbsp) ketchup
15 mL (1 tbsp) fresh Italian parsley
50 mL (1/4 cup) mayonnaise
1 mL (1/4 tsp) cayenne pepper
Black pepper, to taste
- Combine ingredients in a blender or food processor and mix until almost smooth
- Season with black pepper and chill until ready to serve
Assembly & Cooking Tips
- Use a biscuit or cookie cutter to make mini tortilla rounds, perfect as appetizers.
- Instead of sandwiching ingredients between two tortillas, fill and fold one tortilla in half, then cook and cut into wedges.
- To pan-fry: Heat 15 mL (1 tbsp) of olive oil in a medium-hot skillet, then cook 2-3 minutes per side until golden brown and crisp.
- To grill: Spray grill grates with cooking spray before lighting, then grill quesadillas on medium-high heat, about 2 minutes per side or until lightly charred and crisp.
Tip: Be careful not to overfill tortillas if you plan on grilling them.