Crispy Hot Honey Shrimp Sheet Pan Quesadillas
User Reviews
5
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Prep Time
21 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Crispy Hot Honey Shrimp Sheet Pan Quesadillas
Description
The recipe begins by seasoning peeled and deveined raw shrimp with kosher salt and pepper, then cooking briefly in olive oil until just pink and opaque. Hot honey, diced chipotle peppers, and adobo sauce are added to the skillet to flavor the shrimp with a spicy-sweet glaze. Separately, a mango salsa is prepared with diced ripe mango, quartered cherry tomatoes, diced red onion, fresh cilantro, lime juice, and seasoning, providing a fresh and tangy complement.
Flour tortillas are assembled on a baking sheet with grated cheddar and Monterey Jack cheeses, a layer of the hot honey shrimp, a spoonful of mango salsa, and more cheese on one half; then folded over and brushed with olive oil. Baking at 425°F crisps the tortillas and melts the cheese, with a flip midway to ensure even browning. The finished quesadillas balance crispy tortillas, spicy-sweet shrimp, melted cheese, and fresh salsa.
These quesadillas work well for a savory dinner or a flavorful appetizer. The sheet pan method allows making multiple quesadillas efficiently, and the hot honey-chipotle sauce offers a blend of heat and sweetness.
Ingredients
- 1 pound Shrimp raw, peeled and deveined
- salt kosher salt
- black pepper kosher salt
- olive oil for cooking and brushing
- 2 tablespoons hot honey
- 1 chipotle pepper diced
- 1 tablespoon adobo sauce from the can of chipotles
- 1 Mango diced, ripe
- ½ cup cherry tomatoes quartered or diced
- 3 tablespoons red onion diced
- 3 tablespoons cilantro chopped, fresh
- 1 lime juiced
- 4 flour tortillas I use soft taco size
- 6 ounces cheddar cheese grated, sharp
- 3 ounces Monterey jack cheese grated
Instructions
- Preheat the oven to 425 degrees F. Brush a baking sheet with a drop of olive oil.
- Pat the shrimp completely dry with a paper towel. Season it all over with salt and pepper.
- Heat ½ tablespoons of olive oil in a skillet over medium heat. Add the shrimp in a single layer and cook for 1 to 2 minutes, until pink and opaque. Flip the shrimp. Add in the hot honey and chipotles. Cook for another 2 to 3 minutes, letting the honey chipotle sauce bubble. Turn off the heat.
- To make the mango salsa, combine the mango, tomatoes, onion, cilantro and lime juice with a big pinch of salt and pepper. Stir together and let sit for a few minutes.
- To make the quesadillas, place a tortilla on the baking sheet and fill one side with a sprinkling of cheese, the shrimp mixture, a little bit of salsa and another sprinkling of cheese. Top with a tortilla and brush the top side with olive oil. Repeat with remaining tortillas and ingredients.
- Bake for 8 minutes. Gently flip and bake for 8 minutes more.
- Remove and slice in triangles. Serve with the mango salsa!
User Reviews
Overall Rating
5
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