Cheesy Chipotle Seafood Quesadillas

This is sponsored post in collaboration with IMUSA. However, all opinions and this delicious cheesy chipotle seafood quesadilla recipe are all mine! #IMUSA #IMUSAMoments

Cheesy Chipotle Seafood Quesadillas

Quesadillas are always one of our go-to recipes for quick weekday dinners. This seafood quesadilla is filled with shrimp, crab and lots of flavor and it makes for a delicious lunch or dinner and it’s also perfect for entertaining guests when homegating and enjoying a football game with friends and family.

I love that these cheesy chipotle seafood quesadillas are so easy and quick to make and because we used the carbon steel comal from IMUSA we didn’t really need to use any butter or oil to make them, so they are healthier. The IMUSA comal’s non-stick surface makes it ideal for heating and making tortillas, quesadillas, fajitas and french toast. It’s also super easy to clean and heats up quickly.

Cheesy Chipotle Seafood Quesadillas

Shrimp and Crab Chipotle Quesadillas


  • 1 1/2 lbs shrimp, peeled and deveined, tails removed
  • 1/2 lb crabmeat
  • 1/2 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried cilantro
  • ½ teaspoon garlic powder
  • 1 tablespoon chipotle adobo sauce
  • 1 tablespoon olive oil
  • the juice from 1/2 a lime
  • 2 tablespoons freshly chopped cilantro
  • 3 cups shredded cheese
  • 8 large flour tortillas

Cheesy Chipotle Seafood Quesadillas


  1. Add shrimp, cumin, kosher salt, black pepper, paprika, dried cilantro, garlic powder and chipotle in a large bowl. Toss well to coat.
  2. Add olive oil to a large skillet. Sauté shrimp until it just starts to turn pink. Add lime juice and mix well. Remove from heat.
  3. Add crab to the shrimp and mix together well.
  4. Heat up your IMUSA comal on medium heat, place the tortilla on the pan. There is no need to add oil or butter since the IMUSA comal won’t stick and this makes the quesadillas less greasy and healthier.
  5. Add a layer of cheese to the tortilla.
  6. Add about ¼ cup of the seafood mixture over half of the tortilla.
  7. Once the cheese starts to melt, and the edges of the tortilla have turned golden brown fold the quesadilla in half using a spatula.
  8. Slide the quesadilla to a cutting board and slice into wedges.
  9. You can serve it with guacamole and pico de gallo.

Cheesy Chipotle Seafood Quesadillas

21 thoughts on “Cheesy Chipotle Seafood Quesadillas

  1. I absolutely love quesadillas! The more cheese the better in my opinion. I don’t eat seafood but my husband would drive straight into these, everything sounds delicious except I would swap out the seafood and add chicken instead.

  2. This quesadilla recipe looks fabulous. We make quesadillas about once a month using leftovers — just shred the meat and set out veggies and cheese. Everyone assembles their own — and I get a clean(er) fridge!

  3. Yum! Quesadillas are eaten here but it’s always been a vegetarian, chicken or just cheese ones. I need to step up my game. I love shrimp and know this would probably taste good for dinner.

  4. OMG my son would so love these. He eats cheese like there’s no tomorrow and loves shrimp. If I show him this post he will force me to make these…. Hiding the laptop not ha ha; )

  5. This cheesy chipotle seafood quesadilla recipe looks so delicious and easy to make. It is sure to be a hit in my house. I will have to add it to my meal plan for next week.

  6. I absolutely love your recipe for Cheesy Chipotle Seafood Quesadillas! Every single ingredient is right up my alley. And those images are beautiful. I look forward to trying these scrumptious quesadillas one day next week. 🙂

  7. The quesadillas look so delicious! I can’t wait to try this. My mom would love the carbon steel comal for sure. She likes to fill up her kitchen with pans and stuff.

Leave a Comment