Rating: 4.36 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Quick and easy supper on a hot day. You can substitute cooked chicken or imitation crab for the shrimp, and use your choice of veggies and cheese. Serve with a tossed salad and Mexican rice.

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Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 quesadillas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for low heat.

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  • Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling.

  • Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.

Nutrition Facts

374 calories; protein 18.8g; carbohydrates 41.8g; fat 14.8g; cholesterol 85.9mg; sodium 906mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
01/25/2004
Perfect idea and great taste; the only suggestion would be to sprinkle cheese first and then again last to ensure that the other filling stay in the quesedilla. Read More
(18)
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/25/2004
Perfect idea and great taste; the only suggestion would be to sprinkle cheese first and then again last to ensure that the other filling stay in the quesedilla. Read More
(18)
Rating: 5 stars
12/20/2004
This was a great meal for the cottage. When my girl friend and I spent a week at the cottage we planned out a week worth of BBQ recipes from various places around the world. The Quesadillas were simple to make and tasted Great! I would suggest being creative when making them though. Add some red and yellow peppers for example to give them more color. Another piece of advice would be to just lightly oil the ouside of the quesadialls instead of putting the oil on the grill. Thanks for a great contribution. Glen (from Cottage Country) ps/ This recipe can work in the oven too but keep a close eye on them. Read More
(10)
Rating: 5 stars
01/24/2007
Definately take the suggestion of putting the cheese on both sides to hold the ingredients in and using your imagination with the ingredients. I used chicken instead of shrimp because I am allergic to shellfish. Also instead of brushing oil on the outside I used a little melted butter. Watch them closely. Love the grill marks. Read More
(5)
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Rating: 4 stars
03/22/2008
This is a great summer time recipe for the grill. I followed the advice with the cheese on either side to hold the filling together. Worked great! Read More
(4)
Rating: 5 stars
03/26/2008
Loved these fun quesadillas. The grill marks look great and I used melted butter on both sides which made the flour tortilla crispy and flaky not to mention delicious. Read More
(2)
Rating: 4 stars
10/17/2006
Overall these were pretty good but honestly we just prefer the traditional quesadillas it may be because I used whole wheat tortillas. Sounded good though! Read More
(2)
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Rating: 5 stars
09/22/2005
Easy and good! Read More
(2)
Rating: 5 stars
06/22/2011
These were very good and easy to adapt to individual tastes and dietary needs. Added black beans to all of them. Left out cilantro substituting flat leaf parsley. Left the shrimp out for the vegetarians. Put cheese under and on top of the filling so that it would stick together. Thanks! Read More
(1)
Rating: 4 stars
08/16/2011
Great weekend food. Kids love them. You can spice them up or keep them milder just by adding jalapenas. Love these. Read More
(1)