Shrimp Quesadilla

By Eric Gephart
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Why the Kamado Joe® Karbon Steel Griddle Shines for This Recipe

The Karbon Steel Griddle heats evenly, retains high heat, and gives these quesadillas that perfect crispy crust. Pair that with Kamado Joe’s signature ceramic insulation and charcoal flavor infusion, and you’re getting restaurant-quality quesadillas with backyard simplicity. The dome creates an oven-like environment, making cheese melt fast while keeping the tortilla crisp—not soggy.

Pro Tips

  • Char your scallions first for deeper flavor.

  • Swap in different cheeses like pepper jack or gouda to change the flavor profile.

  • Add sliced jalapeños or pickled onions for a zesty kick.

  • Use cooked lobster, crab, or even grilled mushrooms for alternate fillings.

By Eric Gephart

Shrimp Quesadilla

Serves: 2 people
Cook Time: 0 - 30 min
Skill:
Beginner:
Method:
Griddled

Ingredients

  • Main

Instructions

  1. 01

    Stabilize your Kamado Joe at 425°F and install the Karbon Steel Griddle. Allow the griddle to preheat for 5 minutes. Lightly oil the surface.

  2. 02

    Toss shrimp in olive oil and blackening seasoning. Add them to the hot griddle and cook for 1 minute per side, or until opaque and slightly charred. Remove and set aside.

  3. 03

    Slice each tortilla once from the center to the edge (for easy tri-folding). Place on the griddle and top each with a blend of Havarti and cheddar cheese. Close the grill dome for 1 minute to infuse with charcoal flavor and help the cheese melt.

  4. 04

    Place cooked shrimp on one quadrant of the tortilla. Chop charred scallions and sprinkle over the shrimp. Fold the tortilla into thirds using the pre-cut guide, forming a layered triangle.

  5. 05

    Slice the quesadilla in half, stack, and garnish with a spoonful of sour cream and freshly sliced scallions. Serve hot.

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