Parmesan-Crusted Shrimp Quesadillas
Ingredients
The filling
-
1
lb
shrimp, peeled and deveined
-
1
Tbsp
cumin
-
to taste
sea salt and freshly-ground black pepper
-
3
Tbsp
olive oil
-
1
medium
white or yellow onion, finely diced
-
1
medium
jalapeno, stemmed, seeded and finely diced
-
1
cup
sun-dried tomatoes
-
1
medium
avocado, peeled, pitted and diced
-
3
cups
shredded Monterrey Jack cheese
The tortillas
-
6-8
medium
tortillas
-
1
cup
grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- Season the shrimp with cumin, salt, and pepper.
- In a skillet, heat 1 Tbsp of olive oil and cook the shrimp for about 2 minutes per side until pink.
- Remove the shrimp and add another Tbsp of olive oil to the skillet, sautéing the onion and jalapeno for 5 minutes.
- On a baking sheet, place three tortillas and sprinkle each with ½ cup of Monterrey Jack cheese.
- Layer avocado, sun-dried tomatoes, shrimp, and the onion/jalapeno mixture on the tortillas.
- Top with another ½ cup of Monterrey Jack cheese and another tortilla on each.
- Brush the tops with the remaining olive oil and sprinkle with Parmesan cheese.
- Bake for 10-15 minutes until the cheese is melted and the Parmesan is golden.
- Slice into sixths and serve immediately with salsa.
Nutrition Facts (estimated)
Servings
2-3
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
200mg
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