Shrimp & Sour Cream Quesadilla

A classic quesadilla reimagined! Complete with amazingly delicious FAGE Sour Cream.

25 minutes

2 tablespoons olive oil

2 cloves garlic, minced

1/2-pound uncooked small or medium shrimp, peeled, deveined, and tails removed

2 tablespoons taco seasoning

Salt and pepper to taste

4 large flour tortillas

2 cups Mexican blend cheese

1 cup FAGE Sour Cream

1 avocado, diced

1 medium tomato, chopped

1 cup romaine, finely shredded

Limes (optional)

Cilantro (optional)

  1. In a large skillet over medium-high heat, add olive oil, garlic, shrimp, taco seasoning, salt, and pepper. Sauté until shrimp is pink and cooked through.
  2. Remove from heat while assembling the rest of the ingredients.
  3. Fold tortilla in half and fold again to make four quadrants. Make a cut from one edge to the middle of the tortilla.
  4. Place about ½ cup of shrimp on the lower right quadrant.
  5. Add ¼ cup sour cream to the left of the shrimp quadrant.
  6. Add a quarter of the lettuce, tomato, and avocado to the quadrant above the sour cream.
  7. Add ½ cup of cheese to the top right quadrant.
  8. Using your hands or a spatula, lift the shrimp quadrant and fold onto the sour cream quadrant. Then fold again to the lettuce quadrant. Then lastly fold onto the cheese quadrant.
  9. Grill or pan fry quesadilla in a medium size pan, flipping it over after 2-3 minutes on both sides.
  10. Garnish with limes and cilantro and serve immediately.
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