The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
There’s nothing “shrimpy” about these big boys; in fact, they’re double stuffed with Heinen’s frozen shrimp, sweet peppers, onions and cheese.
There’s no need to live near the coastline when you can enjoy delicious seafood from your local Heinen’s. Their frozen shrimp are my go-to for a quick seafood fix or easy weeknight eat.
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For the Quesadilla
- 12 Heinen’s frozen shrimp
- 2 large flour tortillas
- 4 small flour tortillas
- 2 ½ cups Heinen’s shredded Colby Jack or Mexican cheese blend
- 2 Tbsp. unsalted butter
- ½ white onion, diced
- 4 red sweet peppers (or ¼ red bell pepper)
- 4 yellow sweet peppers (or ¼ yellow bell pepper)
- ½ green onion, diced
- 1 Tbsp. garlic paste (or 2 garlic cloves, minced)
- ½ Tbsp. cumin
- ½ Tbsp. oregano
- 1 Tbsp. Old Bay seasoning
- 1 Tbsp. Heinen’s seafood seasoning
For the Honey Chipotle Sauce
- 1 cup 0% Greek yogurt
- ¼ low fat mayo
- 2 Tbsp. Heinen’s clover honey
- 1 Tbsp. chili powder
- ¼ Tbsp. cayenne
- For the honey chipotle sauce, add all of the ingredients to a small bowl and mix well. Set aside.
- In a large skillet over medium heat, melt 1 Tbsp. of butter. Once the butter is melted and starts to pop, add the garlic paste (or minced garlic, if using) and cook for 1 minute until fragrant.
- Add onions and peppers to the butter and garlic and cook for 3 minutes. Add the frozen shrimp. If using frozen shrimp, allow them to cook for 7 minutes. If the shrimp are thawed, cook for 5 minutes.
- Add seasonings and cook for another minute, or until all of the seasonings combine with the shrimp, onions and peppers. Remove the shrimp mixture and toss in the green onions and ¼ cup of shredded cheese while still hot. Mix well and set aside.
- Wipe the skillet with a paper towel and add the remaining butter. Turn the heat down to medium-low.
- Take one large tortilla and add ¼ cup of shredded cheese to the center. Top with ¼ cup of the shrimp mixture.
- Add a small tortilla on top of the shrimp mixture and press down firmly.
- Add another ¼ cup of shredded cheese and another ¼ cup of the shrimp mixture. Place one more small tortilla on top of the second layer of shrimp and cheese.
- Fold the sides of the large tortilla so they overlap and seal in the shrimp and cheese. Repeat steps 5-7 for the second quesadilla.
- Place the quesadilla, fold-side-down, in the hot skillet and cook for 5 minutes. Flip and cook for another 2-3 minutes. Slice and serve with honey chipotle sauce, an avocado flower and shredded cilantro, if desired.
How to Make an Avocado Flower
- Slice a ripe, but firm, avocado in half and remove the pit.
- Scoop out half of the avocado with a wide spoon, keeping the half intact.
- Place the half flat-side-down and, with a sharp knife, slice the avocado very thin, keeping all of the slices together in place.
- Once sliced, press inward on each side of the avocado with the palms of your hands. While pressing inward, move your palms in opposite directions from one another. This technique will fan out the avocado slices into a long line.
- At one end, curl the slices inward to create a wheel shape. Continue curling the slices around until they meet each other and form a blossom.