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 double stuffed big boys. They’re double stuffed and packed 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 and easy weeknight eats such as these seafood quesadillas.
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 of a red bell pepper)
- 4 yellow sweet peppers (or ¼ of a yellow bell pepper)
- ½ green onion, diced
- 1 Tbsp. garlic paste (or 2 cloves of garlic, 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, combine all the ingredients in a small mixing 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 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. Then add the frozen shrimp. If using frozen shrimp, allow them to cook for 7 minutes. If the shrimp is thawed, cook for 5 minutes.
- Add seasonings and cook for another minute or until all the seasonings combine with the shrimp, onions and peppers. Remove the shrimp mixture, toss in green onions and ¼ cup of shredded cheese while still hot. Mix well and set aside.
- Wipe out the skillet with a paper towel and add the remaining butter. Turn the heat down to medium-low.
- Take 1 large tortillas and add ¼ cup 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 of the shredded cheese and another ¼ cup of the shrimp mixture. Place one more small tortillas on top of the second layer of shrimp and cheese, then start folding over the sides of the large tortilla over lapping one another so that they 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. Make sure to keep the half intact.
- Place the half flat-side-down and, with a sharp knife, slice the avocado very thin and keep all 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, start curling the slices inward creating a wheel shape. Continue curling the slices around until they meet each other until the blossom forms.