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  • Writer's pictureEmily

Poblano Shrimp Quesadillas with Pineapple Salsa

My Poblano Shrimp Quesadilla recipe is an amazing recipe. With mildly spicy poblano peppers, shrimp, melty habanero cheese, topped with fresh, sweet Pineapple salsa and lime crema, this recipe will be you're new favourite!

Mexican is one of my favourite cuisines. Have I told you that yet?! The fresh ingredients, seasoned protein, citrus-infused and versatile dishes, everything wrapped in or dipped with tortillas. And we can't forget the tequila. How can you not love Mexican food?


Anyway, this quesadilla recipe included all those thing except the tequila, so you're in for a tasty one! It's a quick and easy recipe so so heat up your skillet and be ready to eat in 15 minutes!

Poblano Shrimp Quesadillas with Pineapple Salsa


Serves: 4

Prep time: 10 minutes

Cook time: 15 minutes


Quesadillas

  • 30 cooked shrimp, fresh or frozen and thawed (about 2-3 cups)

  • 1 poblano pepper, seeded and thinly sliced

  • ½ cup grated cheddar cheese

  • ½ cup grated habanero or Monterey Jack cheese

  • 4 large flour tortillas

  • 2 tablespoons oil

  • lime wedges, for garnish

Pineapple Salsa
  • ¾ cup diced pineapple

  • 1 tablespoon lime juice

  • ½ teaspoon dried cilantro (or parsley for those who don't like cilantro)

  • ½ poblano pepper, diced

Lime Crema
  • ½ cup sour cream

  • 1 teaspoon lime zest

  • ½ tablespoon lime juice

Directions

  1. Bring a large skillet to medium heat, add the poblanos and 1 tablespoon of oil and cook until soft, about 5-7 minutes. transfer the peppers to a small bowl and set aside.

  2. Place the shrimp in the skillet to warm for about 1 minute. You don't want to leave these in for too long as they're already cooked.

  3. Lay 2 tortillas out on a clean work surface. Distribute the cheddar cheese across the tortillas evenly. Then, add the shrimp and peppers. Add the habanero cheese, then top with the other tortillas.

  4. Wipe out the skillet and add the remaining oil. Once the oil is hot, add the quesadillas one at a time. Cook until the bottom side is crispy and brown, about 2-3 minutes. Gently and carefully clip and cook the other side until it's golden and the cheese is melted on the inside, about 2-3 minutes.

  5. Serve hot with salsa and lime crema alongside.

I hope you enjoy these as much as I did! They're so refreshing with the perfect amount of spice!

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