Wow, these were good and SO simple to prepare. They definitely taste like they took a lot more work than they did!
It was CH’s birthday on Sunday and I told him that I’d make him anything he wanted for dinner. I told him lamb, steak, halibut…anything. He hemmed and hawwed, but couldn’t decide. He knew he wanted his chocolate cake and bruschetta – but couldn’t decide on a main dish. He finally decided… quesadillas.
Quesadillas? Really, over all of those other delicious items? He said yupp, with a smile, and that was that. He did demand at least 2 or 3 different quesadillas, so at least I could have some fun! [CH: For clarification, quesadilla is like pizza. Lots of variety in flavour, warm and gooey, and always super delicious.]
I came upon Eat Live Run’s recipe and knew it was perfect. CH (as we know) LOVES goat cheese and shrimp, so it was a perfect combo. I also liked the addition of the roasted veggies and of course, the spices! I also sliced my shrimp in half, horizontally, which gave me double the amount of shrimp and ensured that every bite had a good amount of shrimp! Yumm!
The flavours worked so well together, the warm creaminess of the goat cheese, mixed with the spicy shrimp and sweet roasted peppers – it was definitely a match made in heaven!
I roasted my own peppers (an additional step from the original recipe) and added some garlic powder too, which I feel just really added to the flavour. I also used mozzarella, which blended really well with the goat cheese! Topped with a little sour cream and fresh guacamole, they were so tasty!
Note – I do my quesadillas a little differently. I use one tortilla per quesadilla. I lightly brown both sides of the tortilla, fill one-side of the flattened quesadilla with the goodies and then fold-over the other side and allow to brown a little more on both sides (and blending the flavours/melting the cheeses). In my opinion, this way is much easier and keeps more of the goodies inside when you cut/serve it.
Definitely give these a try if you love goat cheese (and shrimp) as much as we do! It will be on our table in the near future, I can guarantee that!
Shrimp & Goat Cheese Quesadillas
Yield: 2 quesadillas
Prep Time: 15 minutes (including roasted peppers)
Cook Time: 15 minutes
- 2 flour tortillas
- 8 uncooked shrimp (remove tails)
- 1 tsp extra-virgin olive oil
- 1/4 red pepper
- 1/4 orange pepper
- 1/4 yellow pepper
- 1/4 red onion
- 1/4 cup mozzarella, shredded
- 3/4 cup goat cheese
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/8 tsp cayenne
- 1/8 tsp salt
- sour cream & guacamole for serving
Preheat your broiler to the HIGH setting.
Place peppers and onion on a baking sheet and place under broiler.
Allow to cook until each side’s skin is blistering and softened (around 5 minutes per side or 10 minutes total).
Once all sides are sufficiently blistered, remove from oven, place in a glass bowl and cover with plastic wrap. Set-aside until ready to use!
While peppers are broiling, prepare the shrimp.
Heat a small sauté pan over high-heat. Add olive oil and allow to heat for 30 seconds. Add shrimp to the pan and cook for 1 minute.
Add chili powder, garlic powder, cayenne and salt to the pan and continue to cook for another 30 seconds – 1 minute, or until shrimp are pink and cooked throughout. (Be careful not to overcook the shrimp – they only take 2 – 3 minutes – at most!)
Remove shrimp from heat and set-aside to cool.
Once cooled, slice the shrimp in half horizontally (essentially butterflying the shrimp but completing separating them).
Heat a large frying pan over medium heat. Place one tortilla in the pan and allow to brown slightly on both sides (around 1 minute per side).
Remove the tortilla from heat (and remove the pan from the element until ready for use again) and scatter mozzarella on one side of the tortilla.
Layer 8 pieces of shrimp (4 whole shrimp) on-top of the mozzarella and scatter the peppers over-top.
Crumble the goat cheese over the peppers & shrimp and fold-over the tortilla.
Press down firmly on the tortilla to incorporate all of the ingredients.
Return the filled-tortilla to the pan and cook on both sides until nice and brown and the cheeses have melted (about 3 minutes per side).
Remove from heat & repeat with remaining ingredients.
Slice quesadillas into quarters and serve warm with sour cream & guacamole (or salsa!)
Recipe Adapted From Eat, Live, Run