Recipes and Cooking Shrimp Fajita Quesadillas Be the first to rate & review! Savor a blend of Mexican flavors when you make these easy shrimp fajita quesadillas. They make a great appetizer set out with a bowl of salsa or enjoyed as a meal. By Jocelyn Delk Adams Jocelyn Delk Adams Website Jocelyn Delk Adams is a professional baker and the founder of grandbaby-cakes.com, which launched in 2012. Before her blog and the brand became her full-time job, she owned a freelance production company specializing in event management and was the manager of external affairs for Chicago Urban League.Jocelyn's blog features her family's, particularly her grandmother's, recipes with a modern twist. In 2015, she came out with her cookbook Grandbaby Cakes, which People magazine, Vanity Fair, Yahoo!, and Epicurious named a top fall cookbook. It also won the Gourmand World Award 2016 for Best Blogger Cookbook USA and was nominated for an NAACP Image Award 2016 for Outstanding Literary Instructional Work. In addition to her writing, Jocelyn is a TODAY Show Tastemaker and cast member of "Unique Sweets" on the Cooking Channel. She's also appeared on The Rachael Ray Show, Food Network's The Kitchen, ABC World News Now, and more.Jocelyn is the founder of A Charitable Confection, an anti-violence dessert fundraiser featuring the top bakeries in Chicago. She holds a bachelor's of arts degree in mass media communications from Clark Atlanta University. Learn about BHG's Editorial Process Published on July 20, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Servings: 9 Ingredients butter or non-stick cooking spray 6 7 inch flour tortillas 1 ½ cup shredded pepper jack cheese (6 ounces) ½ cup peppers, diced (mix green, yellow, and red as desired) ½ cup onion, diced ½ pound shrimp, peeled and deveined 1 tablespoon olive oil ½ package fajita mix salsa (optional) Directions Saute the diced peppers and onion until tender with the olive oil. Add fajita mix and shrimp to the pan, cook through. Coat one side of each tortilla with cooking spray. Place, sprayed sides down, on a cutting board or parchment paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with pepper, onion, and shrimp mixture. Fold tortillas in half, pressing gently. Heat a 10-inch nonstick skillet over medium heat for 1 minute. Cook quesadillas, 2 at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into 3 wedges. If desired, serve with salsa. Makes 9 appetizer servings (2 wedges per serving). Rate it Print