30-Minute Bacon Shrimp Corn Quesadillas
Crispy flour tortillas stuffed with smoky bacon, tender shrimp, sweet corn, and melted Mexican cheese create these indulgent quesadillas. The combination of seafood and pork adds richness while pickled jalapenos provide a tangy kick. Perfect for casual dinners, game day appetizers, or when you want restaurant-quality Tex-Mex at home. The bacon grease used to cook the shrimp intensifies the smoky flavor throughout.
Ingredients
- 4 slices bacon
- ½ pound small to medium shrimp, peeled and deveined
- 2 green onions, sliced
- ½ cup cooked corn
- 2 tablespoons pickled jalapenos, chopped
- 4 12-inch flour tortillas
- 2 cups Mexican cheese, shreddedcheddar1:1pantry
sharper flavor profile
- 2 tablespoons butter or vegetable oil
- salsa, sour cream, or guacamole, for serving
Instructions
- 1
Cook bacon in nonstick skillet until crisp, then crumble and set aside
- 2
Pour out all but 1 tablespoon bacon grease from skillet
- 3
Season shrimp with salt and pepper, cook in bacon grease with green onions until pink
- 4
Combine bacon, shrimp mixture, corn, and pickled jalapenos in bowl
- 5
For each quesadilla, sprinkle cheese on half of tortilla, add shrimp mixture, fold over
- 6
Heat butter or oil in pan over medium heat
- 7
Cook quesadillas until golden on both sides
- 8
Serve with salsa, sour cream, or guacamole
Tips
Reserve bacon grease to cook the shrimp for maximum smoky flavor integration.
Don't overfill quesadillas or cheese will leak out during cooking.
Let quesadillas rest 1-2 minutes before cutting to prevent filling spillage.
Good to Know
Refrigerate assembled uncooked quesadillas up to 4 hours. Cooked quesadillas keep 2 days refrigerated.
Prepare filling mixture up to 1 day ahead. Assemble quesadillas morning of serving.
Serve immediately while cheese is melted and tortilla is crispy. Cut into wedges for appetizers.
Common Mistakes
Use medium heat to avoid burning tortilla before cheese melts.
Drain shrimp well to avoid soggy quesadillas.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these quesadillas?
Yes, freeze assembled uncooked quesadillas up to 3 months. Cook from frozen, adding 2-3 extra minutes per side.
What if I don't have pickled jalapenos?
Use fresh jalapenos, diced bell peppers, or canned green chiles. Adjust quantity based on heat preference.
How long do leftovers keep?
Cooked quesadillas keep 2-3 days refrigerated. Reheat in skillet or oven to restore crispiness, avoid microwave.