Shrimp Quesadillas
Shrimp quesadillas are filled with seasoned shrimp, veggies, and melty cheese, then grilled until golden and crisp.
Servings: 2
Equipment
Ingredients
- 1 tablespoon olive oil divided
- 1 cup frozen peppers and onions
- ½ cup frozen corn
- 1 cup cooked frozen shrimp peeled & deveined, thawed
- 1 tablespoon taco seasoning
- 2 large flour tortillas
- 1 cup Tex Mex shredded cheese blend divided
Instructions
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the frozen peppers, onions, and corn, and cook until softened and moisture has evaporated, about 5 minutes.
- Add shrimp and taco seasoning. Stir well and cook for another 1–2 minutes until shrimp is warmed through. Set aside.
- Sprinkle ½ cup of cheese on one half of the tortilla. Add half of the shrimp and vegetable mixture on top of the cheese. Fold the tortilla in half over the filling. Do the same with the second tortilla. Brush the outside with oil.
- Heat skillet to medium-low. Add quesadillas and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
- Cool 2-3 minutes and cut each tortilla into 3 pieces.
Notes
To make a smoky lime dipping sauce combine ⅓ cup mayonnaise, ½ teaspoon smoked paprika, ¼ garlic powder, and 2 teaspoons lime juice (about half a lime).
Keep leftovers in an airtight container in the refrigerator for 3 days and in the freezer for 1 month.
Nutrition
Calories: 530kcal | Carbohydrates: 30g | Protein: 42g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 250mg | Sodium: 950mg | Potassium: 471mg | Fiber: 2g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 2mg