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Shrimp, Bacon, and Corn Quesadillas

Shrimp, Bacon, and Corn Quesadillas have a buttery, crispy exterior with lots of gooey cheese and filling. Serve with sour cream, salsa and/or guacamole for a really quick and easy lunch or dinner.
Course Dinner, Lunch
Cuisine Tex-Mex
Keyword shrimp quesadilla
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4
Calories 648kcal


  • 4 slices bacon
  • 1/2 pound small to medium shrimp, peeled and deveined
  • 1/2 cup cooked corn, you can use canned, frozen, or fresh
  • 2 tablespoons chopped pickled jalapenos
  • 4 (12-inch) flour tortillas
  • 2 cups shredded Mexican cheese
  • 2 tablespoons butter or vegetable oil
  • salsa, sour cream, or guacamole for serving


  • Cook the bacon in a nonstick skillet until crisp. Crumble the bacon and set it aside.
    Pour out all but about 1 tabespoon of the bacon grease.
  • Season the shrimp lightly with salt and pepper and cook in the bacon grease along with the green onion until pink.
  • Combine the bacon, shrimp and green onion mixture, corn, and jalapenos in a bowl.
  • For each quesadiila, sprinkle 1/4 of the cheese on half of a tortilla. Add 1/4 of the shrimp mixture, spreading it out evenly. Fold the tortilla over.
  • Heat a little butter or vegetable oil over medium heat in a pan. Add the quesadilla and cook until golden on both sides.
  • Serve with salsa, sour cream, or guacamole.


Calories: 648kcal