Spicy Shrimp Quesadillas
Ingredients
The filling
-
20
medium
Shrimp (peeled and deveined)
-
½
unit
Jalapeno (thinly sliced)
-
2
cloves
Garlic (minced)
-
½
tsp
Crushed Red Pepper
-
⅛
tsp
Cayenne
-
2
tbsp
Olive Oil
-
1
slice
Thick-cut Bacon (cut into small pieces)
-
⅓
cup
Chopped Poblano Pepper
-
⅓
cup
Corn (grilled or roasted)
-
1
cup
Black Beans (drained and rinsed)
The tortillas and cheese
-
2
large
Flour Tortillas (10” – burrito-sized)
-
1 ½
cups
Shredded Pepper Jack Cheese
-
2
tsp
Avocado Oil (or olive oil)
Instructions
- Marinate the shrimp with jalapeños, garlic, crushed red pepper, cayenne, olive oil, and salt for 15 minutes.
- Cook chopped bacon in a skillet until it starts to render, then add chopped poblano peppers and cook until softened.
- Add marinated shrimp and all the olive oil to the skillet, cook for a few minutes, then add black beans and corn until shrimp is cooked through.
- In a separate pan, heat avocado oil and lay a tortilla flat, covering it with cheese.
- Add half of the shrimp mixture to one half of the tortilla, cook until cheese melts and tortilla is crispy.
- Fold the tortilla over the filling and press down, then cut into pieces.
- Repeat with remaining ingredients to make the second quesadilla and serve hot.
Nutrition Facts (estimated)
Servings
2
Calories
426
Total fat
24g
Total carbohydrates
30g
Total protein
27g
Sodium
495mg
Cholesterol
124mg
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