Shrimp Fajita Sheet Pan Quesadillas (Printable)

Oven-baked shrimp with bell peppers and melted cheese on a crisp tortilla base.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and thinly sliced

→ Spices & Seasonings

07 - 2 tbsp olive oil
08 - 1 ½ tsp chili powder
09 - 1 tsp ground cumin
10 - ½ tsp smoked paprika
11 - ½ tsp ground coriander
12 - ½ tsp salt
13 - ¼ tsp black pepper
14 - ¼ tsp cayenne pepper
15 - Juice of 1 lime

→ Quesadilla Assembly

16 - 6 large flour tortillas (10-inch)
17 - 2 cups shredded Mexican blend cheese
18 - 2 tbsp chopped fresh cilantro

→ For Serving

19 - Sour cream
20 - Salsa
21 - Lime wedges
22 - Sliced avocado

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, combine shrimp, bell peppers, onion, garlic, jalapeño, olive oil, chili powder, cumin, smoked paprika, coriander, salt, pepper, cayenne, and lime juice. Toss until evenly coated.
03 - Spread the shrimp and vegetable mixture evenly on the prepared baking sheet. Roast for 10–12 minutes, until shrimp are pink and vegetables are tender.
04 - Remove shrimp mixture from the oven. Increase oven temperature to 450°F.
05 - On a clean work surface, lay out 3 tortillas. Evenly distribute half of the cheese on top. Spoon the shrimp and vegetable mixture over the cheese, then sprinkle with remaining cheese and chopped cilantro. Top each with another tortilla to form quesadillas.
06 - Carefully transfer the assembled quesadillas to the baking sheet. Lightly brush the tops with a little olive oil.
07 - Bake for 6–8 minutes, then flip and bake for another 4–5 minutes, until golden and crisp.
08 - Remove from oven and let rest 2 minutes. Cut into wedges and serve with sour cream, salsa, lime wedges, and avocado.

# Expert Advice:

01 -
  • The shrimp stay impossibly juicy instead of turning into rubbery little bullets
  • One baking sheet means dinner is ready in under an hour with almost zero cleanup
  • The oven creates this magical crispy cheese edge you just cannot achieve on the stovetop
02 -
  • Do not skip the flip halfway through or you will end up with one soggy side and one burnt side
  • Let them rest for 2 minutes or the cheese will ooze out everywhere when you cut them
  • Working in batches is better than crowding the pan because air circulation is everything
03 -
  • Buy already shredded cheese but toss it with a little cornstarch to prevent clumping
  • Warm your tortillas for 15 seconds in the microwave so they fold without cracking

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