Shrimp and Jalapeño Jack Cheese Quesadillas

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Traditionally, quesadillas are flat tortillas with topping—almost like thick pizzas. I often serve them rolled and lay them across a bowl of Black-Bean Soup or Gazpacho. These quesadillas are miniature sandwiches and may be served with salads or as an hors d’oeuvre.

40 to 50 Quesadillas



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party

Recipe Courseappetizer, hors d'oeuvre

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch


Taste and Texturecheesy, crisp, hot & spicy, savory

Type of Dishcanape/crostini, grilled sandwich


  • 1 pound medium shrimp, peeled and deveined (about 20 to 25)
  • 2 eggs
  • 1 tablespoon coarse or kosher salt
  • 1 teaspoon freshly ground pepper
  • ½ cup shredded Jalapeño Jack cheese
  • 16 6-inch flour or corn tortillas
  • Vegetable oil for cooking


Place shrimp in a food processor and purée roughly. Add eggs, salt, and pepper, and continue processing until purée is fairly smooth.

Spoon shrimp purée into a bowl and fold in cheese. Mix until all ingredients are combined. Reserve.

Using a 1½-inch cookie cutter, cut tortillas into small rounds.

Place half of the tortilla rounds on a board or platter and spoon 1 tablespoon of shrimp mixture on each of the tortillas. Top with remaining tortilla rounds. (You now have small tortilla sandwiches.) Place quesadillas in refrigerator and chill for 30 minutes.

Lightly oil a griddle or sauté pan, preferably with a nonstick surface. Cook quesadillas over low heat, turning until they’re crisp and golden on both sides.

Using a slotted spatula, remove quesadillas from griddle or pan and drain on paper towels.



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