SHRIMP QUESADILLA CALORIES RECIPES
SHRIMP QUESADILLAS RECIPE: HOW TO MAKE IT
For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings (2-1/2 cups salsa).
Number Of Ingredients 17
Steps:
- For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside., Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over. , In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa.
Nutrition Facts : Calories 526 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 161mg cholesterol, SodiumContent 2451mg sodium, CarbohydrateContent 53g carbohydrate (10g sugars, FiberContent 8g fiber), ProteinContent 30g protein.
SHRIMP QUESADILLA - BIGOVEN
"Original recipe from Simply Recipes: http://www.simplyrecipes.com/recipes/shrimp_quesadilla/ Nice light dish"
Total Time 30 minutes
Prep Time 30 minutes
Yield 1
Number Of Ingredients 12
Steps:
- "Method If you are starting with frozen raw shrimp, defrost them by placing them in a bowl of ice water until defrosted. Then poach the raw shrimp for 1 to 2 minutes in boiling water, remove from pan with a slotted spoon, and rinse under cold water to stop the cooking. If you are starting with frozen cooked shrimp, you can defrost them in a bowl of ice water or lemon juice with ice. Place strained cooked shrimp in a bowl. Add lime or lemon juice, some chopped fresh jalapeno or serrano chile and/or a dash of chile powder (can also use chipotle chiles or chipotle chili powder) to desired level of heat, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the juice. Heat a cast iron or stick-free skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium. Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently. You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette. Cut like a pie into six pieces. A pizza wheel works well for this. Place on a serving plate. Serve with avocado slices and sour cream. Garnish with chopped fresh cilantro. Serves one. "
Nutrition Facts : Calories 2315 calories, FatContent 74.2734501252821 g, CarbohydrateContent 317.253286549985 g, CholesterolContent 231.1051006 mg, FiberContent 22.2734618744544 g, ProteinContent 90.2392505557769 g, SaturatedFatContent 25.1308823996549 g, ServingSize 1 1 Serving (855g), SodiumContent 4368.0788331522 mg, SugarContent 294.979824675531 g, TransFatContent 4.31328992213592 g
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