Shrimp Quesadilla

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 374, total fat 27 G., saturated fats 12 G., proteins 17 G., carbohydrates 16 G., fiber 1 G., cholesterol 65 mg, sodium 652 mg, sugar 1 G.

This delicious, crispy quesadilla is filled with gooey, tangy Pepper Jack cheese, juicy shrimp, roasted bell pepper slices, and fragrant cilantro. For a deliciously crispy crust, spread the tortilla with mayonnaise and fry it buttered-side down.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g Pepper Jack cheese
6 large unpeeled, vein-less shrimp
Olive oil to drizzle
2 tablespoons mayonnaise
2 large wheat tortillas
1/4 cup chopped roasted bell pepper
1/4 cup chopped fresh cilantro leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, pepper jack cheese, shrimps, cilantro, sweet pepper, mayonnaise

Cooking the dish according to the recipe:

Place the cheese in the freezer for about 45 minutes.
Meanwhile, preheat the oven to 200°C (400°F). Drizzle the shrimp with olive oil in a large bowl. Season with salt and pepper and toss to coat. Place on a baking sheet and bake, turning once, until cooked through, 7–9 minutes. When the shrimp are cool enough to handle, peel them. Cut each into thirds.

Heat a large skillet over medium heat. Grate the cheese coarsely. Spread 1 tablespoon of mayonnaise on one side of a tortilla. Place the tortilla, mayonnaise side down, in the skillet. Sprinkle half the cheese evenly over the entire surface of the tortilla, then reduce the heat to medium-low.
While the pan is heating, top one half of the tortilla with half the sliced shrimp, half the roasted peppers, and half the cilantro, leaving the other half with just the cheese. Cook the quesadilla, being careful not to burn the bottom of the tortilla, until the cheese is almost melted, 3 to 5 minutes.
Remove the pan from the heat and carefully fold the quesadilla in half, placing the cheese side over the filling. Transfer the quesadilla to a plate and let cool for 5 minutes. Fry the second quesadilla in the same manner. Slice into wedges before serving.

Categories:

recipe / Calorie content of prepared meals / Recipes for two / Simple shrimp recipes / Summer dishes / Dinner / Fast food / Tortilla Dishes / Appetizers / Fish appetizers / / Food Network - recipes / Mexican cuisine