This simple Bacon and Shrimp Quesadilla can be made in under 30 minutes and is loaded with protein, vegetables and a tangy honey mustard sauce!
We all need a few creative and unique recipes to break up the routine tacos, spaghetti and hamburgers. These delicious Shrimp and Bacon Quesadillas are just the ticket! This is the perfect dinner when you are craving something new but don’t have a ton of time to cook. Requiring only 30 minutes of work these quesadillas are a dream come true!
What ingredients do you need for a Bacon and Shrimp Quesadilla?
- Shredded cheddar or colby jack cheese
- Green Onions
- Dijon Mustard
This recipe is a spin off of Outback’s popular Alice Springs Chicken Recipe. That dish features grilled chicken breast, sautéed mushrooms, bacon, melted cheeses and a honey mustard sauce. It is a delicious combo in its own right but to switch things up I use plump and juicy shrimp.
How do you make a Bacon and Shrimp Quesadilla?
Combine the dijon mustard and the honey in a small bowl and set aside. Next, cook the bacon and shrimp. Wipe your skillet clean and add the mushrooms and sauté until tender. Once these ingredients have been cooked through assemble the quesadilla on a large tortilla. I use Mission gluten free tortillas since we are a gluten free family, but use any brand of flavor you wish.
Assemble the tortilla by spreading a generous portion of the honey mustard on the tortilla, layer the shrimp, mushrooms, bacon, cheese and chopped green onions. Melt a little butter in the skillet and carefully place your quesadilla in the skillet. Cook until both sides are golden brown.
Other 30 Minute Recipes
- One Pan Taco Mac
- Lemon Broccoli Penne
- Garlic Butter Salmon and Broccoli Sheet Pan
- Spicy Chicken Bacon Ranch Wrap
- Keto Green Chili Chicken
- Easy One Pan Chili Mac
- Keto Asian Chicken Lettuce Wraps
- 1 pound peeled and devained shrimp
- 1 tablespoon olive oil
- 4 slices of bacon, cooked and chopped
- 1 cup sliced mushrooms
- 1 cup shredded cheddar or colby jack cheese
- 1/2 cup chopped green onions
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 4 large flour tortillas (I used Mission gluten free)
Heat a skillet to medium heat add the olive oil and shrimp and sauté for 3-4 minutes on each side until shrimp is pink and cooked through.
Set cooked shrimp aside and add mushrooms to skillet, sauté for 2-3 minutes until softened.
Remove mushrooms and wipe skillet clean.
Assemble the quesadillas by sprinkling the cheese on one side and top with mushrooms, shrimp, bacon and green onions.
Combine the mustard and honey and drizzle over the shrimp.
Fold the tortilla over the filling and place carefully in the hot skillet. Cook 2-3 minutes until the tortillas are golden brown and the fillings are warmed through.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 285mgSodium: 1935mgCarbohydrates: 42gFiber: 3gSugar: 10gProtein: 44g