Parmesan-Crusted Shrimp Quesadillas

Parmesan-Crusted Shrimp Quesadillas |

Whenever my coworkers ask where I’d like to go to eat for lunch, about 9 times out of 10 my reply is a way-too-enthusiastic vote for Mexican.  Yeah, it’s kind of the office joke.  This food blogger could absolutely live on Mexican food.

But being that we work clear out in the ‘burbs, authentic Mexican food can be a little hard to come by.  Thankfully the closest local Tex-Mex chain happens to have some of the best chips and salsa in town, plus one of my all-time favorite dishes — Parmesan-Crusted Shrimp Quesadillas.

Yes, I admit, the first time I saw them on the menu, I did a double-take. Parmesan-Crusted?  With sun-dried tomatoes?  At a Mexican restaurant?!?   YES.  And apparently these quesadillas are one of their most popular dishes, with good reason — they are are muy, muy, muy delicioso.  Seasoned shrimp is paired with fresh avocado, sun-dried tomatoes, lots of melted cheese, and then of course, sandwiched between parmesan-crusted tortillas.  Ridiculously good.

So now after seven years of ordering them at the restaurant, the lightbulb suddenly went off and I decided to try making them at home.  Why I waited so long?  I now have no idea.  These were a complete, Parmesan-y success. Do yourself a little favor, and make some today.  :)

Parmesan-Crusted Shrimp Quesadillas |

Parmesan-Crusted Shrimp Quesadillas

You will love this Parmesan-Crusted Shrimp Quesadillas recipe. Such a flavorful way to enjoy one of your favorite traditional Mexican foods.


  • 1 lb. shrimp, peeled and deveined
  • 1 Tbsp. cumin
  • sea salt and freshly-ground black pepper
  • 3 Tbsp. olive oil, divided
  • 1 white or yellow onion, finely diced
  • 1 jalapeno, stemmed, seeded and finely diced (**use more or less for desired level of heat**)
  • 6-8 medium tortillas
  • 1 avocado, peeled, pitted and diced
  • 1 cup sun-dried tomatoes
  • 3 cups shredded Monterrey Jack cheese
  • 1 cup grated Parmesan cheese


Heat oven to 350 degrees.

Sprinkle shrimp evenly with cumin and a generous pinch of sea salt and freshly-ground black pepper.

Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 2 minutes per side, or until shrimp is pink and no longer translucent. (Depending on the size of your shrimp, they could take more or less time to cook.) Remove shrimp from the skillet, and heat an additional tablespoon of olive oil. Add the onion and jalapeno, and saute for 5 minutes or until the onion is cooked and no longer translucent. Remove skillet from heat and set aside.

Lay out three tortillas on a baking sheet (or two if need. Sprinkle each tortilla with about 1/2 cup of Monterrey Jack cheese. Then layer on the avocado, sun-dried tomatoes, shrimp, and the onion/jalapeno mixture as evenly as possible. Sprinkle each quesadilla with an additional 1/2 cup of Monterrey Jack cheese, and then top each with another tortilla. Brush (or mist) the remaining tablespoon of olive oil onto the top of the three tortillas, and then sprinkle evenly with Parmesan cheese.

Bake for 10-15 minutes on the middle oven rack, or until the Parmesan is golden and the Monterrey Jack cheese is melted. Remove, and use a pizza cutter to slice quesadillas into sixths. Serve immediately with salsa.

Ali's Tip: If you don't like shrimp, these would also be delicious with chicken, steak, sausage or even mushrooms.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Blog is the New Black — May 2, 2012 @ 3:35 am (#)

    Oh I am totally making these for my fiance!

    • ali — May 4th, 2012 @ 11:26 pm

      Yay!!! Hope you enjoy them! :)

  2. linda — May 2, 2012 @ 7:29 am (#)

    Gotta try this – yumm!

    • ali — May 4th, 2012 @ 11:25 pm

      Enjoy! :)

  3. Cassie — May 2, 2012 @ 9:41 am (#)

    I practically do live on Mexican food…we eat at Cactus all the time since it’s right now the road from my office too. It’s always my vote and I’ll be trying these next time!

    • ali — May 4th, 2012 @ 11:24 pm

      @Cassie, Oooh – which Cactus is near you? Maybe that’s where we should meet up for lunch! :)

  4. Chung-Ah | Damn Delicious — May 3, 2012 @ 9:40 pm (#)

    I love that you recreated this. It looks fabulous, with such awesome fusion of flavors.

    • ali — May 4th, 2012 @ 11:27 pm

      Thanks! Cheers to restaurant recreations! ;)

  5. Baking Serendipity — May 4, 2012 @ 10:16 pm (#)

    I love recreating restaurant favorites and these look so good!

    • ali — May 4th, 2012 @ 11:28 pm

      Me too! I often forget that so many of my restaurant favs are probably easy (and cheaper!) to make homemade. It’s fun when one is a success!

  6. Lori @ RecipeGirl — May 4, 2012 @ 10:29 pm (#)

    I could totally live on Mexican food too!! These look scrumptious!

    • ali — May 4th, 2012 @ 11:28 pm

      Thanks, Lori! :)

  7. love2dine — May 5, 2012 @ 12:29 am (#)

    You’re so creative!! I am very impressed

  8. DessertForTwo — May 5, 2012 @ 12:31 am (#)

    What a great idea! It looks delicious!

    I could always eat Mexican food, too. Breakfast, lunch or dinner! :)

  9. Ashley @ Kitchen Meets Girl — May 5, 2012 @ 7:06 am (#)

    Wow, these look to.die.for. Gotta try them soon!

  10. Kathryn — May 5, 2012 @ 8:20 am (#)

    This sound super delicious! I love that parmesan crust and the combination of ingredients in there.

  11. Anna @ hiddenponies — May 5, 2012 @ 10:55 pm (#)

    These look a-MAZ-ing, I love that Parmesan crust! Definitely trying this!

  12. JulieD — May 18, 2012 @ 12:42 pm (#)

    I love that you added parm cheese to a quesadilla! This looks so good and we love Mexican food too!

  13. Tina — November 12, 2012 @ 6:54 pm (#)

    These were fantastic! I will def be making these again!

  14. April — March 4, 2013 @ 7:45 pm (#)

    My hubs and I loved these! And he doesn’t even like Mexican food! Thank you for sharing.

  15. Phuong — April 9, 2013 @ 11:18 am (#)

    Made these last night – soooo delicious!! Definitely a keeper! Thank you for sharing!

  16. Diane Rogers — May 7, 2013 @ 12:46 pm (#)

    These sound awesome and I just can’t wait to try them! I will probably toss in some fresh chopped cilantro and possible lime to brighten them up with more flavor! Thank you for such a great recipe!

  17. Lorna Reyes — June 11, 2013 @ 8:38 am (#)

    Dear Ali,
    One question. I usually use a quesadilla maker when making quesadillas. (One of those unnecessary, but fun gadgets.). Would I gum up my quesadilla maker by using the Parmesan on the outside of the tortillas?
    Thanks for a great recipe.

    • Ali — November 24th, 2013 @ 10:30 pm

      Hi Lorna,

      Unfortunately, I think that the Parmesan would probably stick to the quesadilla maker. It might not, but that would be my guess.


  18. Karen Rees — July 18, 2013 @ 10:05 pm (#)

    I made these for my family this past week and I do believe that they made my husband fall in love with me all over again! They were easy to put together and even easier to gobble up! The favors blended so amazingly together! I will absolutely be making these over and over again! I have added the ingredients to my every week market list so that I will be certain to always have everything on hand so I can throw these together at a moments notice and keep my husband drooling! Thank you for sharing this and for creating such a lovely balanced bite!!

  19. Karen — March 28, 2015 @ 3:17 pm (#)

    I want to make these! There sound delicious!


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