Gluten-Free Open Face Southwest Shrimp Quesadilla



Click on the link to get your free sample pouch of Galeos Dressing:

(Serves 1)


  • 6 Medium Shrimp
  • 1/4 c. Galeos Miso Spicy Southwest Dressing
  • 1 Gluten-Free Tortilla (I used Mission Gluten-Free Tortillas)
  • 1 1/2 heaping tsp. Onion (finely Chopped)
  • 2 heaping tbsp. Green Bell Pepper (cut into thin 1/4 inch strips)
  • 2 heaping tbsp. Avocado (cut into 1/4-1/2 inch cubes)
  • 1/4 c. Monterey Jack Cheese (shredded)
  • 1 tsp. Cilantro (finely chopped)
  • Olive Oil (enough to coat your frying pan)
  • Nonstick Cooking Spray


  1. Clean and prep the shrimp.
  2. Cut the shrimp into pieces (I evenly split each shrimp into 3 pieces)
  3. Add the Galeos Miso Spicy Southwest Dressing into a Ziploc bag.
  4. Add the shrimp into the bag with the dressing, and shake so that the shrimp are fully coated in dressing.
  5. Set the bag with the dressing and shrimp in the refrigerator, and let marinate for at least 30 minutes.
  6. Chop the onion, pepper, and avocado.
  7. Add the olive oil to a frying pan, and heat over medium heat.
  8. Once the frying pan and oil are hot, add the onions and peppers.
  9. Sauté the onions and peppers for a few minutes until the peppers soften and the onions turn translucent.  Remove the onions and peppers from the flame and set aside.
  10. Once the shrimp have marinated, add olive oil to a frying pan and heat over a medium-high flame.
  11. Once the oil and frying pan are hot, add the shrimp, stir occasionally, and cook for about 4 minutes, until the shrimp are pink.  Remove the shrimp from the flame and set aside.
  12. Spray a clean frying pan with nonstick cooking spray, and lay a tortilla across the pan.  Evenly spread the onion and pepper mixture, avocado, and shrimp.
  13. Sprinkle the cheese ontop of the tortilla and top with cilantro.  Heat the frying pan over medium heat until the cheese melts.
  14. Remove the quesadilla from the flame.
  15. Serve and enjoy!