Chipotle Prawn Quesadillas

Ingredients

• 150 gsmall prawns, roughly chopped
• 1 smallonion, thinly sliced
• 4 clovesgarlic, grated
• 1–2 tbspchipotle seasoning
• 1 tsppaprika
• 1/2 tspsmoked paprika
• 1 tspchipotle chilli flakes
• Juice of 1lemon
• To tastesalt and pepper
• 1 handfulcoriander, chopped
• 1 tbspoil

Instructions

1. 1

   Soften aromatics

   Heat 1 tbsp olive oil in a pan. Add the garlic and onion and sauté until soft, then season with salt and pepper and cook for a few more minutes.

2. 2

   Cook the spices

   Stir in the chipotle seasoning, chipotle chilli flakes, smoked paprika and paprika. Add a splash of water if needed and cook for a few minutes.

3. 3

   Cook the prawns

   Add the chopped prawns and cook until they are cooked through.

4. 4

   Add coriander

   Stir in the chopped coriander and cook for a few more minutes.

5. 5

   Fill the wraps

   On one side of a wrap, layer cheese, the prawn mixture and more cheese. Fold the wrap in half.

6. 6

   Toast and serve

   Cook each side of the folded wrap in a pan until golden and crisp. Serve with sour cream and guacamole.

What are chipotle prawn quesadillas?

Quesadillas are Mexican-inspired folded tortillas cooked with a filling, often including melted cheese. This version fills them with prawns seasoned with chipotle, garlic and paprika.

The contrast is what makes them work: a smoky, spicy filling meets melted cheese and a crisp, toasted wrap. The recipe serves the quesadillas with sour cream and guacamole for cool, creamy accompaniments.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 20g protein, 25g carbs, 10g fat.

The prawns provide most of the protein, while the wrap and any accompanying guacamole contribute carbohydrates; cheese and oil are the main sources of fat. The recipe does not specify quantities for the wraps or cheese, so the estimate assumes one tortilla and about 30 g cheese per serving. Add salad or other vegetables alongside to round out the plate.

Building the smoky filling

Aromatics: cook the onion and garlic gently until soft before adding the spices. This gives them time to flavour the oil without rushing the prawn cooking later.

Chipotle: use 1 tbsp seasoning for a milder filling or up to 2 tbsp for more intensity. Add the water splash only if the spices look dry or begin sticking.

Getting the prawns right

Prawns: roughly chopped pieces are easier to distribute through the folded tortilla. Cook them until opaque and cooked through, taking care not to leave them in the pan longer than needed.

Lemon: the ingredient list includes the juice of 1 lemon, though the method does not say when to add it. Stir it into the prawn mixture once the prawns are cooked, before assembling.

Folding and crisping

Cheese: place it both beneath and over the prawn mixture, as directed, so it melts around the filling. Keep the filling on one side of the wrap to make folding easier.

Pan cooking: use moderate heat and turn the folded wrap carefully. It is ready when both sides are golden and crisp and the cheese has melted.

Serving the quesadillas

Serve them soon after cooking, while the tortilla is crisp and the cheese is still soft. Sour cream and guacamole are suggested accompaniments; a simple salad would also sit well alongside.

Cutting each quesadilla into wedges makes the filling easier to handle at the table. Let it rest briefly after cooking so the melted cheese can settle.

Recipe notes & tips

• Pat the prawns dry if they seem wet so they do not make the filling watery.
• Taste the spice mixture before adding the prawns and adjust the chipotle seasoning within the stated range.
• Keep the prawn mixture in an even layer when filling each wrap.
• Cook the folded wraps over moderate heat so the cheese melts before the tortilla becomes too dark.
• Use a wide spatula to turn each quesadilla without spilling the filling.

Variations

• Add sweetcorn: mix it into the prawn filling for a touch of sweetness.
• Use fresh chilli: add finely chopped chilli alongside the onion for a sharper heat.
• Add peppers: cook sliced peppers with the onion for extra vegetable filling.
• Swap the herbs: use chopped parsley if coriander is not to your taste.
• Make it milder: reduce the chipotle seasoning and leave out the chilli flakes.

Common mistakes to avoid

• Burning the garlic: soften it with the onion over moderate heat and add the spices only once the aromatics are soft.
• Dry spices sticking: add a splash of water if the spice mixture looks dry, as the method suggests.
• Overcooking the prawns: cook just until they are cooked through, then move on to the next step.
• Overfilling the wrap: use a moderate layer so it folds neatly and cooks evenly.
• Turning too soon: let the first side become golden and crisp before carefully flipping the quesadilla.

How to store

Keep leftover cooked prawn filling in a sealed container in the fridge and use within 1 day. Store assembled quesadillas separately if possible; reheat in a pan over moderate heat until hot throughout and crisp again.

Frequently asked questions