I’m calling it, Thanksgiving leftovers are officially done-with, at least at my house. What about you? Are you still serving turkey sandwiches tonight?
I have been craving a new taste, so I saved making these cheese-filled goodies until I couldn’t take it anymore. A few weeks ago, we purchased a new car. It turned out our salesman was a total foodie and once he and I made that connection, we ended up talking about food the whole time, I mean REALLY talking about food and culture and recipes and ideas. It made me completely forget about the fact I was emptying a bank account to buy this car….good salesman huh?
Victor (the foodie salesman) started telling me about these quesadillas his wife makes, with shrimp, Sriracha, butter, cabbage and melty cheese. Well, I had to have them, but I’ve waited until all the holiday food has left my home, so I could eat these with a clean palate and clear conscience.
It was so worth the wait.
I knew exactly which shredded cheese version I wanted to use in this recipe, Sargento® Traditional Cut Shredded 4 Cheese Mexican, one of my absolute favorites. Honestly I use it for just about everything. It’s the perfect blend for so much of the food I make.
When you are cooking with such few ingredients, every single one counts, another reason ingredients like Sargento Shredded Cheese (available in 30 varieties, unique blends and distinct cuts) are one of my favorites. The perfect addition to any recipe and always cut from blocks of 100 percent real, natural cheese.
It never dawned on me to saute cabbage as an ingredient for a quesadilla. Thanks to Victor it is now going to be a way of life. It’s such a great filler.
Filling your tortilla halfway keeps everything in place when flipping it over in the pan. If you have any extra cheese, sprinkle it on top of the shrimp…..why wouldn’t you.
These are pretty good by themselves too….yum.
I guarantee deliciousness with this one. And don’t be afraid of the Sriracha, it calms down wonderfully with the cheese and the butter, creating the perfect balance of heat and calm. I also mixed together a little sour cream and Sriracha to drizzle over the top….best move ever.
Fiery Shrimp Quesadillas
- 20 extra large prawns, peeled and deveined
- 1/4 cup butter
- 1-1/4 cups shredded cabbage
- 1/4 cup Sriracha
- 2 cups Sargento® Traditional Cut Shredded 4 Cheese Mexican
- 4 soft taco sized flour tortillas
- 1-2 Tablespoons vegetable oil
- In a large, nonstick skillet, melt butter over medium heat. Add cabbage and Sriracha and saute until cabbage is softened; about 2-3 minutes. Add shrimp and cook until shrimp are cooked through and opaque, about 3-4 minutes more.
- Sprinkle 1/2 cup cheese on half of each flour tortilla and place five cooked prawns and cabbage mixture on top of each bed of cheese. Fold tortilla in half.
- Heat vegetable oil over low-med heat in another nonstick pan. Brown tortilla on each side until cheese is melted through and tortilla is slightly crispy.
One Year Ago: Leftover Turkey and Black Bean Tacos
These sound scrumptious.
Thank you…they are amazing, please try them.
Mmmm now I want these, too. I love that your car salesman inspired them 🙂
It was an unexpected treat for sure!
Sherri @ The Kitchen Prescription says
These look absolutely wonderful. Best of all, they seem like they take no time at all and are a perfect weeknight meal after a long day at work. Can’t wait to try these. So glad I found this your blog. I love it.
Shrimp is my jam! Totally adding this to my menu this week!
Let me know how you liked them!
Aimee @ ShugarySweets says
Oh my heavens does this look awesome. You’ve totally sold me!!
Melanie | Melanie Makes says
These sound amazing and sure to kick the cold I’ve caught to the curb!
It couldn’t hurt. Feel better soon.
Julie @ Willow Bird Baking says
Ohhh these sound SO GOOD right now!!
Yes, it was a welcome treat after all the turkey!!
Amina | PAPER/PLATES says
This flavor combo sounds awesome!
Cookin Canuck says
Wow, did you ever find the right car salesman! These quesadillas sounds absolutely fantastic.
I know…it sort-of makes me want to buy another car. Since my son will be driving soon I told him to be on the lookout for some cars…so we can keep in touch!
Erin @DelightfulEMade says
This is exactly what I want for lunch today!! Yummy!!
Faith (An Edible Mosaic) says
I still have tons of Thanksgiving leftovers to work through, but I’m ready to be done and move onto this! Looks delicious!
Brenda @ a farmgirl's dabbles says
Quite the car salesman!!! I LOVE this recipe. Sriracha + shrimp + cheese, yes please!
I totally want to toss anything turkey stuffing or cranberry left and sink my teeth into these spicy shrimp delights!! Bring it on! ;D
Rachel - A Southern Fairytale says
Shrimp quesadillas are one of my favorite treats! We grill ours, and they’re so delish! Love the flavors in yours – the cabbage! YUM!
Sriracha – shrimp – Sargento cheese – the trifecta of S deliciousness!
Lisa @ Garnish with Lemon says
Whoa! This looks amazing! Can’t wait to try this recipe-we always have Sargento cheese in the fridge!
Jenny Flake says
Oooo, what a fabulous quesadilla!! Love!!
sarah k @ the pajama chef says
what an amazing-sounding quesadilla!
Julianne @ Beyond Frosting says
Those quesadilla looks amazing! For whatever reason, when I am eating Mexican food, I feel like I am eating healthy when I eat shrimp 🙂 At least that’s what I tell myself to off set the chips and guac!
Lori @ RecipeGirl says
I am totally making these for my family soon! So delicious!
I love making quesadillas because they are fast to put on the table for dinner, especially with shrimp being ready in almost minutes. And of course, you need cheese. Lots and lots of cheese!
I made these for dinner and they were amazing. The hardest part was “remembering” how to use my mandeline to shred the cabbage. I would make a few changes: The amount of butter and cheese is a little excessive and can easily be cut back. Also, I had difficulty folding my shells as they were so stuffed full of deliciousness, I ended up just throwing another tortilla on top! So good. Will be added to our week night routines for sure. Super quick!
Michelle Rose says
Made this for dinner tonight. Definitely a keeper!