Quesadillas de Camarón al Adobo (Adobo Prawn Quesadillas)
Crisp golden tortillas stuffed with spicy guajillo prawns and stretchy melted cheese, with fresh pico de gallo.
Made with Fresh pico de gallo and Guajillo adobo paste and Flour tortillas. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the chopped prawns with your ready made guajillo adobo paste (see the base recipe) and the lime juice. Leave for 10 minutes.
10 min - 2
Heat half the oil in a frying pan over a high heat and cook the prawns for 2 to 3 minutes, stirring, until pink and cooked through. Tip into a bowl and wipe out the pan.
3 min - 3
Lay a flour tortilla (see the base recipe) in the pan over a medium heat. Cover half with a quarter of the cheese, a quarter of the prawns and a little coriander. Fold over.
- 4
Cook for 2 to 3 minutes on each side, pressing gently, until golden and the cheese has melted. Repeat with the rest, adding a little oil as needed.
5 min - 5
Cut into wedges and serve with your ready made pico de gallo (see the base recipe) on the side.
Tips
- Chop the prawns small so they sit flat and cook through in the pan before filling.
- Do not overfill. The cheese needs to bind the filling shut.
- Use a medium heat so the cheese melts before the tortilla darkens too far.
Storing and freezing
Best eaten fresh. Cool leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat in a dry pan until steaming hot all the way through.
Questions
Can I make these gluten free?
Yes. Use two corn tortillas per quesadilla, sandwiching the cheese and prawns between them, or a gluten free wrap. The filling itself has no gluten.
Can I use cooked prawns?
Yes. Toss them in the paste and warm for 1 minute. Cooked prawns turn rubbery if cooked again for long.
What is the best cheese?
Oaxaca cheese is traditional, but mozzarella melts in a similar way and is easy to find. Mix in some mild cheddar for flavour.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.