Roasted Tomato, Corn, and Shrimp Quesadillas are a great appetizer for Mexican night, any party or gathering, and of course Cinco de Mayo. This recipe always gets rave reviews!
I grew up in Colorado where there is lots of great Mexican food…it’s always been a favorite of mine. It’s much harder to find good Mexican food where I live now, and so I cook it frequently instead. Mexican recipes are filled with rich flavors, and this one is no exception. Normally it’s the sauces that I love, but in this recipe, it’s the flavor of the roasted tomatoes that stands out.
In my humble opinion, there is nothing better than summer tomatoes right off the vine, but the great thing about this recipe is you don’t need summer tomatoes. In fact, I make this recipe year round because the roasting brings out such amazing flavor.
ROASTED TOMATO, CORN, AND SHRIMP QUESADILLAS
You’re going to start by making these slow roasted tomatoes with cilantro. They take a few hours to make, but there is only a few minutes of prep work and the oven does the rest.
These are so good even by themselves that you’d better keep your eyes on them to make sure they don’t disappear before you start your quesadillas! I myself have been known to taste test a few as soon as they cool…just sayin’…
Layer cheese, shrimp, roasted tomatoes, corn, pine nuts and more cheese on each tortilla. Top with a second tortilla. You should be able to make 3 large quesadillas.
Heat about a 1/2 tsp of olive oil in pan; then fry on medium heat for a couple minutes on each side, or until cheese is melted.
Cut each quesadilla into wedges, and serve with salsa, guacamole, or sour cream.
This is a great Mexican appetizer to pair with black bean soup, if you’re looking for a delicious south-of-the-border dinner.
It’s also a great appetizer for parties. Cinco de Mayo, anyone? I often make these Roasted Tomato, Corn and Shrimp Quesadillas for our summer barbeques and pool parties. They’re a frequent request of friends and family, and this recipe always gets rave reviews!
Just a little hint…if you make it in the summertime, use fresh corn cooked and cut right off the cob. I used frozen corn, which is fine too, but fresh corn will add an extra dimension of flavor.
OTHER MEXICAN RECIPES YOU MAY ENJOY:
- Mango Chipotle Shrimp
- Mexican Corn Salad
- Salsa Verde
- Mexican Shrimp Bites from Dinner at the Zoo
- Mexican Cheese Ball with Spicy Tortilla Chips from Take Two Tapas
Let’s get cooking!
Roasted Tomato, Corn and Shrimp Quesadillas
Roasted Tomato, Corn, and Shrimp Quesadillas are a great appetizer for Mexican night, any party or gathering, and of course Cinco de Mayo. Pair with black bean soup for a delicious dinner! Guaranteed rave reviews!
- Slow Roasted Tomatoes [br] Save a little of the cilantro paste from the Slow Roasted Tomatoes recipe to use to saute with the shrimp. [br]
- 2 cups of corn (summer corn would be awesome, but I used frozen)
- 1/2 cup pine nuts, toasted
- 16 oz shrimp, cut into pieces, sautéed with a little cilantro paste (I used frozen)
- 1 1/2 - 2 cups of grated cheddar or Monterey Jack cheese, depending on your taste
- Salsa, guacamole, sour cream
- Olive oil for frying
- Layer cheese, shrimp, roasted tomatoes, corn, pine nuts and more cheese on tortilla. Top with second tortilla. You should be able to make 3 large quesadillas.
- Heat about a 1/2 tsp of olive oil in pan; fry on medium heat for a couple minutes on each side, or until cheese is melted.
- Cut into wedges.
- Serve with salsa, guacamole, or sour cream.
Note: The slow roasting process of the tomatoes will take you a little over 4 hours.
This post was updated on 2/9/17.
The links below are affiliate links, so if you make a purchase, we will receive a small commission which helps us cover the costs of running this website.
[email protected] For The Soul
Sunday 19th of February 2017
Looks like a labor of love...the way you have roasted those tomatoes. Love the post Michelle. Thanks for sharing on Fiesta Friday!
Saturday 18th of February 2017
The roasted tomatoes itself is dangerous when in front of me! I hope I could resist eating them before the quesadillas. :D These look tempting. I think I'd overfeed myself with these. Thanks for coming at Fiesta Friday, Michelle. I am happy to see you here. Happy weekend and happy Fiesta Friday! ;)
Thursday 16th of February 2017
These look really good. Would probably try them with chicken since I normally don't have shrimp. But I know my hubby would love the shrimp version.
Christine @ www.rustic-refined.com
Tuesday 14th of February 2017
Love roasted tomatoes so this recipe is definitely speaking to me! Thanks so much for sharing this at the DI & DI Link Party. We hope you had a great time and made some new blog friends.
Helen at the Lazy Gastronome
Tuesday 14th of February 2017
Looks delicious! Thanks for sharing on the What's for Dinner link up! Oh - and they may not be tacos, but I think they'd go great on our Taco Tuesday link up too! http://www.lazygastronome.com/taco-tuesday-taco-inspired-recipe-link-5/