Shrimp Quesadillas on the Blackstone Griddle

Betty fired up the griddle with Griddle Crew member Kelly King to make cheesy, flavorful shrimp quesadillas packed with peppers, onions, and plenty of cilantro. They marinated the shrimp with Street Taco seasoning and lime, then loaded up each tortilla with queso fresco and crema for the perfect golden crisp!

Shrimp Quesadillas: https://blackstoneproducts.com/blogs/recipes/shrimp-quesadillas

Ingredients
Shrimp Marinade:
1 lb shrimp, peeled and deveined
1 tbsp oil
1 tbsp Blackstone Street Taco Seasoning
1 tsp garlic powder
Juice of 1 lime
2 tbsp fresh cilantro, chopped

Veggies:
1 red, 1 yellow, and 1 green bell pepper, sliced
1 medium onion, sliced
1 tbsp oil
1 tbsp garlic paste

Assembly:
6 large flour tortillas
1 cup queso fresco, crumbled (or more to taste)
½ cup crema (Mexican sour cream)
Extra chopped cilantro

Directions
1. In a bowl, combine shrimp with oil, Street Taco seasoning, garlic powder, lime juice, and cilantro. Toss well and let marinate for 15–20 minutes while you prep the veggies.

2. Preheat the Blackstone griddle to medium-high heat and add oil. Toss on the sliced peppers, onions, and garlic paste. Cook until softened and slightly charred, about 6–8 minutes. Move the veggies to a cooler side of the griddle.

3. Add the marinated shrimp to the hot side and cook for 1–2 minutes per side until pink and opaque. Mix the shrimp with the peppers and onions.

4. Place tortillas on the griddle and layer with queso fresco, shrimp and veggie mixture, a sprinkle of cilantro, and another light layer of cheese. Fold in half or top with a second tortilla.

5. Cook until golden brown and crispy on both sides, about 2–3 minutes per side.

6. Slice into wedges, drizzle with crema, sprinkle extra cilantro on top, and serve hot.

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