Recipe
Main Dish
Shrimp Quesadillas
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. Hy-Vee Select chili-flavored olive oil | ||
| ½ lbs. uncooked small shrimp, deveined, peeled | ||
| ¼ tsp. chipotle chile pepper | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 2 tbsp. Hy-Vee diced green chilies, drained | ||
| 4 Hy-Vee burrito-style tortillas | ||
| 1 c. Hy-Vee shredded Mexican-blend cheese, divided | ||
| 4 tbsp. salsa-flavored sour cream dip, optional |
Directions
- In a small bowl, combine oil, shrimp, chipotle, salt and pepper. Heat a medium skillet over medium heat. Add shrimp. Cook until shrimp are no longer pink, about 3 minutes. Remove from skillet.
- Roughly chop shrimp. Stir in chilies.
- In the same skillet, place a tortilla. On one half of tortilla place one-forth the shrimp and 1/4 cup cheese. Fold the other side of tortilla over cheese. Cook 2 minutes or until browned. Turn. Cook an additional 2 minutes or until side is browned and cheese is melted. Repeat with remaining tortillas. Serve with dip if desired.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 110mg
- Sodium: 830mg
- Total Carbohydrates: 32g
- Protein: 23g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 4%
0%
Iron 20%
0%
Calcium 30%