Shrimp, Chorizo, and Goat Cheese Quesadillas

Shrimp, Chorizo, and Goat Cheese Quesadillas
Editor
Shrimp, Chorizo, and Goat Cheese Quesadillas
Dan Myers

Shrimp, Chorizo, and Goat Cheese Quesadillas

While combining shrimp with cheese is sometimes frowned upon (especially in Italian cuisine), the comingling of shrimp with tangy goat cheese, spicy chorizo, caramelized onions, and jack cheese, loaded into a double-layered quesadilla and crisped up in the oven is a winning flavor combination.

Once all the fillings are prepared, this dish comes together incredibly easily. It can also be readied a day in advance and then popped in the oven to reheat come dinnertime.  

These quesadillas are also perfect for any occasion. Be it an elegant dinner (especially when paired with white wine) or a lazy afternoon watching the game with friends (guacamole makes for a great accompaniment) these classy quesadillas are sure to please. 

Click here to see Quesadillas to Suit Every Taste.

2
Servings
496
Calories Per Serving
Deliver Ingredients

Notes

Note: Feel free to experiment, especially with the shredded cheese. As long as its mild, it should work! 

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium-sized onion, sliced thinly
  • Salt and pepper, to taste
  • 10 cooked shrimp, tails removed and sliced lengthwise
  • 1/2 Cup grated Monterey Jack cheese
  • 2 Ounces fresh goat cheese
  • 3 Ounces cured chorizo, diced
  • 6 medium-sized flour tortillas
  • Cooking spray

Directions

Preheat the oven to 400 degrees and line a baking sheet with foil.

In a large frying pan, heat the olive oil over medium heat. Add the onions and a pinch of salt. Sauté until golden brown, about 20-30 minutes. Remove the onions from the pan. 

Add the chorizo to same pan and let some fat render out over medium heat. Remove from the pan and place on a paper towel to drain once browned and crispy. 

Return shrimp to pan to heat through if cold. Set aside, and rinse the pan. 

To assemble the quesadillas, place a thin layer of Jack cheese, half of the chorizo, several small dollops of goat cheese, a quarter of the caramelized onions, and another thin layer of Jack cheese on the first tortilla, being sure to leave some room around the sides.

Add another tortilla on top of that and repeat, but using half of the shrimp instead of chorizo. Add a pinch of salt and pepper. Top with a third tortilla and gently press down. Repeat the procedure for the second quesadilla. 

Place the first quesadilla on a lightly oiled pan over medium-high heat. Cook until it begins to brown on the bottom, about 1 minute, carefully flip with a large spatula, and repeat. Remove to the baking sheet, and repeat with the second quesadilla. 

Cook in the oven until well browned and the cheese is melted, about 10 minutes. 

Plate, cut into quarters, and enjoy!

Nutritional Facts

Total Fat
36g
51%
Saturated Fat
21g
88%
Cholesterol
86mg
29%
Carbohydrate, by difference
16g
12%
Protein
26g
57%
Vitamin A, RAE
154µg
22%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
205mg
21%
Choline, total
54mg
13%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Iron, Fe
3mg
17%
Magnesium, Mg
33mg
10%
Niacin
5mg
36%
Phosphorus, P
381mg
54%
Selenium, Se
29µg
53%
Sodium, Na
1465mg
98%
Water
45g
2%
Zinc, Zn
4mg
50%

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.