---
title: 'One-Pan Shrimp & Rajas Quesadillas'
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/one-pan-shrimp-and-rajas-quesadillas-68d59d9bd232ff05cfc44479
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Soy
  - Milk
  - Shellfish
tags: []
rating: 4.5
rating_count: 33
source_chef: Recipe Development Team
review_highlights:
  - theme: Suggestions
    text: Consider adding clear instructions for cooking and incorporating the shrimp into the quesadillas.
nutrition:
  calories: 760
  protein: 39
  fat: 42
  saturated fat: 18
  carbohydrates: 56
  sugar: 12
  fiber: 6
  cholesterol: 245
  sodium: 1800
  trans fat: 0.5
  potassium: 920
  calcium: 570
  iron: 3.4
image: "https://images.recipes.furrysalamander.com/Quesadilla%20Recipes/one-pan-shrimp-rajas-quesadillas.avif"
---
![Step 1](step-1.jpg)
Wash and dry all produce. Halve, peel, and thinly slice @red onion{2%unit}; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice @tomato{4%unit}. Roughly chop @cilantro{½%unit}. Quarter @lime{2%unit}. Core, deseed, and dice @long green pepper{2%unit}.

![Step 2](step-2.jpg)
In a #small bowl{}, combine minced onion, half the tomatoes, half the cilantro, and juice from half the lime. Season with @salt{1%tsp} and @black pepper{1%tsp}. In a separate #small bowl{}, combine @sour cream{6%tbsp} with 1/4 tsp of @Southwest Spice Blend{2%tbsp} ( you’ll use the rest of the sour cream and Southwest Spice Blend in the next step). Season with salt and pepper. Add @water{} 1 tsp at a time until mixture reaches a drizzling consistency.

![Step 3](step-3.jpg)
Heat a drizzle of @olive oil{2%tsp} in a #large pan{} over medium-high heat. Add sliced onion, green pepper, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, ~{7%minutes} to ~{8%minutes}. Stir in the rest of tomatoes, remaining Southwest Spice Blend, and @water{2%tbsp} (4 TBSP for 4 servings). Cook, stirring occasionally, until tomatoes soften and mixture thickens and becomes saucy. TIP: If the veggie mixture seems dry, add up to 2 TBSP more water. Remove pan from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.

![Step 4](step-4.jpg)
Place @flour tortillas{4%unit} on a clean work surface; sprinkle one half of each tortilla with @Mexican cheese blend{1%cup}. Top with veggie filling, then sprinkle with @pepper jack cheese{1%cup}. Fold tortillas in half to create quesadillas.

![Step 5](step-5.jpg)
Wash out pan used for veggie filling; return to medium-high heat with a drizzle of olive oil. Add quesadillas and cook until tortillas are golden brown and cheese melts, ~2%minutes to ~4%minutes per side. TIP: Depending on the size of your pan, go in batches.

![Step 6](step-6.jpg)
Cut quesadillas into wedges; divide between plates and top with @guacamole{8%tbsp} and salsa. Drizzle with crema. Serve with remaining lime wedges on the side.