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Magical Chicken and Shrimp Quesadilla

Magical Chicken and Shrimp Quesadilla

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degree-icon Easy
time-icon 10 Minutes
time-icon 10 Minutes
time-icon N/A
time-icon N/A
time-icon N/A
diet-icon N/A
degree-icon Easy
time-icon 10 Minutes
oven-icon 10 Minutes
snow-icon N/A
plate-icon N/A
dish-icon N/A
diet-icon N/A

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  • 1 cup MagicalButter
  • 1 pound organic chicken breast tenders (boneless, skinless)
  • 1 pound shrimp
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 2 cloves garlic, chopped
  • 2 slices of bacon, cooked and chopped
  • 1 onion, chopped ¾ cup
  • Jalapeños
  • 1 lime wedge
  • Large flour tortillas

How To

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  • Preheat a large skillet over medium heat. Combine ½ cup of MagicalButter, garlic, onion, and jalapeños. Sauté for 2-3 minutes.
  • Add the chicken tenders, ensuring they are in contact with the pan. Cook until browned, about 3-4 minutes per side.
  • Remove only the chicken, chop, and set aside; return the pan with the onions and peppers to the burner.
  • Add the shrimp and the juice from the lime wedge. Cook until slightly browned on both sides, stirring frequently, and remove the shrimp and vegetables from heat.
  • In a fresh pan over medium-high, heat ½ cup of MagicalButter. Once hot, place a large tortilla in the pan.
  • Using a spatula, evenly spread the shredded cheeses almost to the edges of the tortilla.
  • As the cheese melts, add the chopped chicken. Spread out almost to the edges, pressing the chicken chunks into the melting cheese.
  • Add the shrimp and veggies to one side of the pan. Top it with the chopped bacon.
  • Fold the other half of the tortilla over the shrimp and bacon half.
  • Serve your QuesoDillos with garnishes like salsa, avocado, black beans, and sour cream, and enjoy!