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These shrimp and mushroom quesadillas were born out of one of those “what’s left in the fridge?” moments. A handful of shrimp, some mushrooms on their last good day, and a little cheese magic later, dinner was served. My husband declared them so good that I had no choice but to make them again (this time on purpose!)
If you’re in the mood for something fast, cheesy, and way better than anything that comes in a takeout box, these quesadillas are it. Ready in under 30 minutes, they’re crispy on the outside, melty on the inside, and guaranteed to make you wonder why you don’t “accidentally” invent recipes more often.
Ingredients for Shrimp and Mushroom Quesadillas
These quesadillas are built on a handful of fresh, simple ingredients you probably already have on hand. For full recipe, see below.
- Shrimp – Lean protein and a source of omega-3s. Cut into bite-sized pieces so they cook evenly.
- Mushrooms – Add fiber, B vitamins, and a savory depth of flavor. White mushrooms are classic, but cremini work too.
- Pepper jack cheese – Creamy, melty, and a little spicy.
Substitution tip: Monterey Jack, mozzarella, or cheddar will also work. If you skip the pepper jack, add a pinch of red pepper flakes or chopped jalapeño for some heat. - Whole wheat tortillas – Rich in fiber and whole grains, sturdy enough to hold all that cheesy filling.
- Spices – Chili powder, garlic powder, cumin, oregano, salt, and pepper bring warmth and bold flavor.
- Olive oil – A drizzle for sautéing, heart-healthy and Mediterranean Diet friendly.
- Optional toppings – Pico de gallo (link to your recipe), salsa, guacamole, lime wedges.
How to Make Shrimp and Mushroom Quesadillas
These come together in no time. Here’s the short version. For full recipe, see below.
- Toss shrimp with spices.
- Cook mushrooms until browned.
- Sauté shrimp until pink, then combine with mushrooms.
- Assemble tortillas with cheese, filling, and more cheese.
- Crisp in a hot skillet until golden and melty.
- Keep warm in the oven under loose foil until ready to serve.
Cooking Timeline for Shrimp Quesadillas
- 🔪 Chop shrimp and mushrooms: 5 min
- 🍄 Cook mushrooms: 6 min
- 🍤 Cook shrimp: 5 min
- 🌯 Assemble quesadillas: 5 min
- 🔥 Crisp in skillet: 10 min (in batches)
Total ⏱️: about 25 minutes
Serving Suggestions
- Serve with pico de gallo, salsa, guacamole, or lime wedges.
- Pair with sautéed squash, cabbage slaw or roasted vegetables like bell peppers and zucchini for a Mediterranean Diet friendly side.
- Slice quesadillas into wedges for appetizers or party snacks.
FAQs About Shrimp Quesadillas
Not if you plan to fold them: they’ll crack before they even make it to your mouth, leaving you with a cheesy mess in the pan. If you’re set on corn, try the stacked version instead: one tortilla on the bottom, filling and cheese in the middle, another tortilla on top. Cook, then cut into wedges.
They can be frozen, though the texture may change slightly. Freeze individually wrapped. Reheat directly from frozen in a skillet over medium heat until crisp and hot
Pepper jack is my favorite because it adds a little kick. Monterey Jack, mozzarella, or cheddar will do the job, too. And if you’re a true spice-lover, go ahead and sneak in a jalapeño or two, I won’t stop you.
Not required, but it helps give the tortillas that golden, crispy finish. A heavy-bottomed nonstick skillet also works
Advance Prep & Storage
- Make ahead: Filling can be prepared 1–2 days in advance and refrigerated.
- Storage: Store cooked quesadillas in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet until crisp and heated through. Skip the oven or microwave (they make the tortillas soggy).
Other Recipes to Try
Red Cabbage Slaw for Fish Tacos
Spinach and Mushroom Quesadillas
Easy Shrimp & Mushroom Quesadillas
Equipment
Ingredients
- 1 lb Shrimp, peeled and deveined cut into bite-size pieces
- 8 oz White mushrooms sliced
- 8 oz Pepper Jack cheese shredded
- 2 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 pinch Kosher salt
- 1/4 tsp Black pepper
- 2 tbsp Extra Virgin Olive Oil
Instructions
- Season the shrimp with all the spices in a bowl; set aside while you cook the mushrooms.
- Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and cook 5–6 minutes, until tender and their liquid evaporates. Transfer to a plate.
- Add another ½ tablespoon olive oil to the skillet. Cook shrimp until pink and no longer translucent, about 5 minutes.
- Return mushrooms to the skillet and toss with the shrimp. (Or, if you prefer, combine in a bowl to free up the skillet for crisping.)
- Assemble: Place a tortilla on a board. Sprinkle cheese on half, add about ⅛ of the filling, and top with more cheese. Fold tortilla in half. Repeat with remaining tortillas.
- Crisp: Heat a lightly oiled skillet (cast iron works best). Cook quesadillas 2 at a time, 2–3 minutes per side, until golden brown and cheese melts.
- Keep warm: Transfer finished quesadillas to a baking sheet in a warm oven. Loosely tent with foil to keep them soft while you finish the batch.
Notes
- Heat level is up to you: cut back on chili powder, go mellow with cheddar, or add jalapeños if you’re feeling brave.
- This batch makes 8 quesadillas. One is satisfying on its own, though if you “accidentally” eat two, it’s still a pretty light indulgence.
- Scale down: Make just 2–4 quesadillas and serve right away (no need to keep them warm).
Warning: once you make these, don’t be surprised if they disappear faster than you planned. They never last long in my kitchen!
I have been a fan of Tex-Mex food for many years. When I tried these quesadillas, they blew my mind! The flavor! The choice of ingredients! Incredible! Looks like less trips to my favorite Tex-Mex restaurant from now on! These quesadillas are a MUST HAVE!
Thank you 😊. So glad you loved it!