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I love Mexican food and I love shrimp! So when I saw that shrimp was on sale at my local grocer, I couldn’t resist picking up a pound and doing something delicious with it.

The following recipe is for grilled shrimp with an ancho chile dipping sauce. I would have done a video tutorial here, but there are quite a few separate steps so I figured a written out recipe would be easier to follow 🙂

Let’s start with the ancho chile paste which will be used in both the marinade for the shrimp and the dipping sauce.

What you need:

2 dried medium sized ancho chiles

3 cups of boiling water

1 tbsp olive oil

2 tspn crushed garlic

dash salt

How to:

Boil your three cups of water. Once the water has come to a boil, completely cover your chiles and let them steep for 15 minutes or until softened.

quesa0*the dried ancho chile*

quesaOnce the chiles have softened, remove from the water, split downt he middle in order to remove the veins and seeds.


When the seeds and veins have all been removed, place the chiles, garlic, olive oil and salt in the food processor and pulse until a paste consistency is achieved. Set aside.


quesa3Now it’s time to make your marinade for the shrimp.

What you need:

1 tbsp ancho chile paste

1/4 cup orange juice

1/2 lime’s worth of juice

1/2 tspn cumin

1/2 tspn onion powder

1 heaping tbsp crushed garlic


How To:

Combine all the above ingredients in a non-reactive bowl. Add in your peeled and deveined shrimp once the marinade has been mixed together.



Let the shrimp marinate in the fridge for 2 hours.

While the shrimp are marinating, prep the rest of your quesadilla ingredients. I decided to use a multigrain tortilla, manchego and Monterrey jack cheeses, and sauteed onions and bellpepper.

*If you aren’t familiar with manchego cheese, you need to get familiar because you’re missing out! It’s a Spanish cheese made from sheep’s milk, with a distinctive yet understated flavor. It’s tough to describe but it’s yummy and perfect for tacos and quesadillas.



*the diced onion and bellpepper sauteing*

You also want to take this time to make your ancho chile dipping sauce. I decided to use greek yogurt as a substitute for sour cream… I try to shave calories wherever I can. I was surprised how perfect the yogurt was

What you need:

6 oz of 0% Greek yogurt

1/2 tbsp ancho chile paste

2 tspn cilantro

1 tspn garlic powder

1 tspn onion powder

salt to taste


How to:

Combine all the ingredients above in a bowl and set aside in the fridge until you’re ready to serve.

Now that we’ve got all of our different components ready, it’s time to assemble the quesadilla.

Use a countertop grill(or an outside grill if it’s warm where you are), such as a George Foreman to grill the shrimp. I literally put the shrimp on the grill, closed the lid and in 3 minutes they were ready! I’m so glad I bought this thing.


quesa10Get the multigrain tortilla, load up half of it with a layer of manchego and Monterrey Jack, top with your sauteed veggies, then the shrimp, followed by another layer of cheese and then fold over.

quesa11Close the lid on the grill and allow the quesadilla to “cook” until the cheese gets nice and melty, should take no more than 2 minutes. but be sure to watch it.

Top with a dollop of the ancho chile & Greek yogurt dipping sauce and serve!


~ Dyanna