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Shrimp quesadillas stacked upon one another with salsa and a margarita in the background.

Spicy Shrimp Quesadillas with Black Beans and Corn

Sara
A spicy shrimp quesadilla recipe with medium-sized shrimp, black beans, poblano peppers, corn, and plenty of cheese!
5 from 14 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 852 kcal

Ingredients
 
 

  • 20 medium-sized Shrimp * peeled, deveined, and cleaned
  • 1/2 Jalapeno thinly sliced
  • 2 cloves Garlic minced
  • 1/2 tsp. Crushed Red Pepper
  • 1/8 tsp. Cayenne
  • 2 tbsp. Olive Oil best quality
  • 1 slice thick-cut Bacon cut into 1/2" pieces
  • 1/3 cup chopped Poblano Pepper
  • 1/3 cup Corn ** fresh or thawed
  • 1 cup Black Beans drained and rinsed
  • 2 large Flour Tortillas burrito-sized / 10"
  • 1 1/2 cups shredded Pepper Jack Cheese ***
  • 2 tsp. Avocado Oil or Olive Oil

Instructions
 

  • Pat the shrimp dry with paper towels. Toss the shrimp with the sliced jalapeños, minced garlic, crushed red pepper, cayenne, olive oil, and a pinch of salt. Set aside to marinate for fifteen minutes.
    A bowl full of marinated shrimp and jalapeno.
  • Set a large skillet over medium heat. Cook the chopped bacon in the skillet for 1-2 minutes until the fat starts to render, then add the chopped poblano peppers. Cook bacon and peppers for 2-3 minutes until the bacon is halfway cooked and the peppers start to soften.
    Bacon and poblano peppers cooking in a large skillet.
  • Add the marinated shrimp, jalapeños, and all of the olive oil from the bowl. Cook shrimp and jalapeños for 2-3 minutes, then flip the shrimp over. After flipping the shrimp, add the black beans and corn to the pan. Cook for another couple of minutes until the shrimp is cooked through, then stir everything together to combine. Turn the heat off from underneath the pan.
    Spicy marinated shrimp, black beans, corn, poblano peppers, and bacon cooking in a pan to make the filling for a spicy shrimp quesadilla.
  • Heat avocado oil in a separate large, nonstick pan (large enough to fit the  tortilla), over medium-high heat. Swirl the pan to coat it in the oil, then lay the tortilla flat into it. Cover the entire quesadilla with 3/4 cup shredded cheese (or more if you're feeling extra cheesy).
    A large tortilla with a layer of cheese sprinkled on top of it.
  • Spoon half of the shrimp and vegetable mixture onto one half of the quesadilla. Cook until the cheese is melted and the bottom of the tortilla is a little crispy, about 3-4 minutes.
    A spoonful of shrimp and black bean filling being piled onto a large tortilla layered with cheese.
  • Use a spatula to lift the cheesy half and fold it onto the shrimp and vegetables. Press the spatula down onto the quesadilla so the melted cheese adheres to the shrimp filling.
    A spatula pressing down on a spicy shrimp quesadilla.
  • Carefully transfer the quesadilla to a cutting board and cut into thirds (or quarters). Repeat this process with the remaining ingredients to create the second quesadilla.
  • Serve hot with guacamole, sour cream, salsa, or your favorite toppings!

Notes

  • Shrimp: 41-50 sized shrimp are recommended. If using smaller or larger shrimp, use just under half a pound.
  • Corn: If you have the time, grilling the corn on the grill or roasting the corn in a pan over medium heat until lightly charred will add so much great flavor to this recipe!
  • Pepper Jack Cheese: You can use Monterey Jack, Colby Jack, a Mexican Blend, or melty Chihuahua cheese instead.

Nutrition

Calories: 852kcalCarbohydrates: 45gProtein: 55gFat: 52gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.03gCholesterol: 248mgSodium: 991mgPotassium: 862mgFiber: 10gSugar: 4gVitamin A: 1354IUVitamin C: 27mgCalcium: 778mgIron: 5mg
Keyword spicy shrimp quesadilla
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