Chorizo Shrimp Quesadilla, dinner doesn’t get much better or quicker than this recipe! This boldly flavored recipe is great as a snack, meal, or game day munchies.
I like to serve Chorizo Shrimp Quesadillas with Green Chile Cheese Rice Casserole.
CHORIZO SHRIMP QUESADILLA
This is such a simple recipe and quesadillas are a great way to use up leftovers. As well, quesadillas so are easy to make even younger cooks can master the quesadilla-making technique.
Chorizo – Basically, chorizo is a sausage originating from Spain and Latin America. It’s seasoned heavily with traditional Mexican spices. Specifically, but not limited to paprika, which gives it the red color. Furthermore, you can get chorizo in casings or ground and either way will work for this recipe. If it’s crumbled like ground beef simply cook it in a skillet and break it as it cooks. If it’s in casings, you can either remove the casings or slice the sausage and cook it sliced.
Shrimp – You can use fresh or frozen shrimp of any size and remove the shells.
Cheese – You can use any type of cheese. Cheddar, pepper jack, and Colby will all be well paired with shrimp and chorizo.
Salsa – I like chunky, mild salsa but use your favorite salsa for this recipe.
Flour Tortillas – Again, use your favorite tortilla whether it’s gluten-free or keto-friendly. Any type will work.
More ideas that you can add in or as toppings to your quesadillas.
- Sliced avocado or guacamole
- Sour cream
- Green onions
- Black beans
- Add a fried egg and call it breakfast!
- Mango Salsa
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
MORE RECIPES WITH CHORIZO
I updated this post from an earlier version dated September 20, 2012. I made new photos and simplified the recipe instructions.
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Chorizo Shrimp Quesadilla
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- 1 pound chorizo sausage
- ½ pound shrimp shelled
- 1 cup cheddar cheese shredded
- ½ cup salsa
- 6 8-inch flour tortillas
- Cook sausage and shrimp.
- Heat griddle to med-hi.
- Layer chorizo, shrimp, cheese, and 1 Tablespoon salsa in a flour tortilla.
- Cook until golden brown.