Get 15% OFF your first purchase by signing up to our newsletter!

Main Menux
January 26, 2023

Shrimp Quesadillas with Double Gloucester Cheese


  • 5/4 Lbs. Large Peeled Shrimp (25 Count), Tails Removed
  • 3/4 tsp. Ground Ancho or regular Chili Powder
  • 1 tsp. Fresh Lime Zest (From 1 Large Lime)
  • 2 tbsp. Fresh Lime Juice (From 1 Large Lime), Divided
  • 2 Medium red Bell Peppers, Seeded, Cored and Cut into Slabs
  • 1/2 Cup Mango Chutney (Large Chunks Chopped)
  • 4 tbsp. Fresh Chives or Scallions, Chopped, Divided
  • 12 (10") Flour Tortillas
  • 1 lb. Belton Farm Double Gloucester Cheese, Shredded (4 cups), Plus Additional for Topping.
  • 1 Large Mango, Pitted, Peeled, Halved and Thinly slicedAlouette Creme Fraiche or Sour Cream for Topping


  • Preheat grill or grill pan over medium heat. In a medium bowl, toss shrimp with chili powder, lime zest and 3/2 tbsp. lime juice. Thread shrimp on four (10") bamboo skewers. Grill shrimp for 4 minutes per side or just until opaque in center. Grill peppers for 6 minutes per side or until tender-crisp.
  • When cool enough to handle, halve shrimp lengthwise. Scrape charred skin from peppers and cut crosswise into thin strips. In a small dish, stir together chutney, 1/2 tbsp. lime juice and 3 tbsp. chives.
  • Arrange 6 tortillas on work surface. Scatter on half of the cheese, shrimp, red pepper and mango. Drizzle with chutney mixture. Top with remanining cheese and tortillas.
  • Grill quesadillas over medium heat for 2 minutes per side, or until cheese melts and tortillas are crisped, then cut into wedges. To serve, top with a small dollop of creme fraiche, shredded cheese and chives.
    TIP: To prevent shrimp from turning on skewers, thread shrimp on doubled bamboo skewers.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating