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Crispy Hot Honey Shrimp Sheet Pan Quesadillas Recipe

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4.2 from 63 reviews

Crispy Hot Honey Shrimp Sheet Pan Quesadillas combine tender, spicy shrimp glazed with hot honey and chipotle with a refreshing mango salsa, all melted between cheesy tortillas and baked to golden perfection on a sheet pan. This quick and flavorful meal is perfect for weeknights when you want a delicious and easy-to-make Mexican-inspired dish.

Ingredients

Shrimp and Sauce

  • 1 pound raw peeled and deveined shrimp
  • Kosher salt and pepper, to taste
  • ½ tablespoon olive oil, for cooking
  • 2 tablespoons hot honey
  • 1 chipotle pepper, diced
  • 1 tablespoon adobo sauce (from the can of chipotles)

Mango Salsa

  • 1 ripe mango, diced
  • ½ cup cherry tomatoes, quartered or diced
  • 3 tablespoons red onion, diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • Pinch of kosher salt and pepper, to taste

Quesadillas

  • 4 flour tortillas (soft taco size)
  • 6 ounces sharp cheddar cheese, grated
  • 3 ounces Monterey Jack cheese, grated
  • Olive oil, for brushing

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Lightly brush a baking sheet with olive oil to prevent sticking and ensure crispiness.
  2. Season and Cook Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Season all over with kosher salt and pepper. In a skillet over medium heat, warm ½ tablespoon olive oil. Add the shrimp in a single layer and cook for 1 to 2 minutes until they turn pink and opaque.
  3. Add Hot Honey Sauce: Flip the shrimp, then add the hot honey, diced chipotle pepper, and adobo sauce. Cook for an additional 2 to 3 minutes, allowing the honey chipotle sauce to bubble and coat the shrimp evenly. Turn off the heat and set aside.
  4. Make Mango Salsa: In a medium bowl, combine the diced mango, cherry tomatoes, diced red onion, chopped cilantro, and lime juice. Season with a big pinch of salt and pepper. Stir well and let the salsa sit for a few minutes so flavors meld together.
  5. Assemble Quesadillas: Place one tortilla on the prepared baking sheet. On one half of the tortilla, sprinkle some grated cheddar and Monterey Jack cheese, add a portion of the cooked shrimp mixture, a bit of the mango salsa, and another sprinkling of cheese. Fold the other half of the tortilla over the filling to create a half-moon shape. Brush the top with olive oil. Repeat with the remaining tortillas and fillings.
  6. Bake Quesadillas: Bake the assembled quesadillas in the preheated oven for 8 minutes. Then, carefully flip each quesadilla and bake for another 8 minutes until both sides are golden brown and crispy.
  7. Serve: Remove quesadillas from the oven, let them cool slightly, then slice into triangles. Serve warm with the mango salsa on the side for dipping or topping.

Notes

  • Ensure the shrimp are completely dry before cooking so they sear nicely instead of steaming.
  • You can adjust the spiciness by reducing or omitting the chipotle pepper and adobo sauce.
  • If you prefer, substitute flour tortillas with whole wheat or gluten-free tortillas for dietary needs.
  • For a crispier quesadilla, brush both sides with olive oil before baking.
  • The mango salsa can be made ahead and refrigerated for a few hours to enhance flavor.

Find it online: https://flavorspath.com/crispy-hot-honey-shrimp-sheet-pan-quesadillas-recipe/