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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SeasonedGreetings #CollectiveBias
Well, friends. Here we are! Knee deep in December… Can you believe it? I mean, 10 days till Christmas (what the what!?)… 17 days left in the year (where? how? whoa!). Things are moving FAST.
Let’s do something unexpected today. Let’s put down the cookie tray. Let’s leave the tree untrimmed. Let’s dive face first into sloppy, savory, seriously delicious chipotle shrimp and black bean quesadillas. Oh! And I’m throwing 10 holiday party recipes in here for ya. Cause I love you like that.
This beautiful mess will make you happy >>> bring you comfort >>> and refresh your holiday spirit.
These quesadillas have a ton of flavor thanks to smokey chipotle black beans and perky lime spiked shrimp.
For the black beans you’ll need red onion, garlic, and Tabasco Chipotle sauce. I am a huge fan of this versatile sauce because it’s rich, flavorful, and not knock your socks off spicy. Sure, it has a little kick of heat, but it won’t have you sweating or anything like that. I also love that it’s easily available at our local Stop and Shop. I swipe up a bottle every time we’re there.
You can find this delicious sauce in the condiments aisle!
The shrimp get sizzled up with a smooch of olive oil and a squeeze of lime.
Add more chipotle sauce once they’ve cooked because, well, you know —> it’s delicious!
I topped each quesadilla with a squiggle of chipotle sour cream (literally chipotle and sour cream mixed up) and I highly encourage you to do the same! Avocado, cilantro, and scallions would all work great, too. You can really make these your own as far as toppings go. xoxo
Oh yeah! —> Here are those 10 Holiday Party Recipes I promised! Hooray for finger food 🙂
Chipotle Shrimp and Black Bean Quesadillas Plus 10 Holiday Party Recipes
Ingredients
For the Black Beans:
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 clove garlic, minced
- (1) 15 oz can black beans (not drained)
- 3 teaspoons Tabasco Chipotle sauce
- Pinch of salt
- 1 sprig cilantro, plus more for garnish
For the Shrimp:
- 1/2 pound large shrimp
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- Salt and pepper
For Quesadillas:
- 6 tablespoons butter
- 8 wheat, corn, or flour tortillas
- 2 cups cheddar cheese, shredded
- Sour cream, for garnish, optional
Instructions
For the Black Beans:
- Place oil in a medium-sized skillet over medium heat. Add red onion and cook for 5-6 minutes, or until onion has softened. Add garlic and cook for another minute, then add black beans (and all liquid in the can), Tabasco Chipotle sauce, salt, and cilantro. Cook, stirring occasionally, for 15 minutes.
For the Shrimp:
- Place oil in a large skillet over medium-high heat. Once oil is sizzling, add shrimp and cook for 1-2 minutes on each side, or until shrimp is pink and firm. Be careful not to overcook the shrimp here.
- Remove pan from heat. Spritz the shrimp with lime juice and sprinkle with salt and pepper; stir to ensure all shrimp are coated.
- Transfer shrimp to a large cutting board. Roughly chop the shrimp into bite sized pieces. Set aside.
For Assembly:
- Place a large skillet over medium-heat. Add a tablespoon of butter to the skillet and allow it to melt completely. Place one tortilla in the skillet, then top with 1/4 cup of cheese, some shrimp, some beans, then more cheese (about another 1/4 cup); place another tortilla on top. Lightly press down on the top tortilla with a spatula, and cook for 2-3 minutes, or until cheese has begun to melt and the bottom tortilla looks crispy. Carefully flip the quesadilla over and grill for another 2-3 minutes. Repeat with remaining ingredients. Serve at once with sour cream, cilantro, and extra Chipotle sauce.
I’m sorry – when did you say you were planning on making these again? I need to make sure I’m free that night! These look so delicious! #client
I’m all over this! Get in my belly! Pinned.