Shrimp Quesadilla Recipe

Name: Shrimp Quesadilla Recipe
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 medium red onion (finely chopped); 2 cloves garlic (minced); 1 jalapeno (minced (leave some seeds to make spicy)); 1 teaspoon olive oil; 1 vine tomato (diced); 12 ounces raw peeled and deveined shrimp (chopped); kosher salt; 2 tablespoons finely chopped cilantro; 4 large high-fiber flour tortillas (110 calories or less, I used Ole Xtreme or GF tortillas); 1 cup Monterey Jack cheese (or pepper-jack, shredded ); olive oil spray; 1 vine tomato (diced); 1 small hass avocado (diced (4 ounces)); 1 lime (juice of); 1 tablespoons finely chopped cilantro; 1 tablespoon red onion (finely chopped); 1/4 teaspoon kosher salt

Enjoy this protein-packed Shrimp Quesadilla recipe bursting with savory flavors – an ideal choice for a light and satisfying dinner or lunch.

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

1/2 medium red onion (finely chopped)
2 cloves garlic (minced)
1 jalapeno (minced (leave some seeds to make spicy))
1 teaspoon olive oil
1 vine tomato (diced)
12 ounces raw peeled and deveined shrimp (chopped)
kosher salt
2 tablespoons finely chopped cilantro
4 large high-fiber flour tortillas (110 calories or less, I used Ole Xtreme or GF tortillas)
1 cup Monterey Jack cheese (or pepper-jack, shredded )
olive oil spray
1 vine tomato (diced)
1 small hass avocado (diced (4 ounces))
1 lime (juice of)
1 tablespoons finely chopped cilantro
1 tablespoon red onion (finely chopped)
1/4 teaspoon kosher salt

Steps

Combine the salsa ingredients in a small bowl. When ready to use, drain in a colander so the quesadilla doesn’t get soggy.
Heat a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft, about 2 minutes. Add the tomatoes and 1/4 teaspoon salt and cook until thickened 2 to 3 minutes.
Add the shrimp, and cilantro and cook medium- high heat 1 to 2 minutes, until the shrimp turns pink and is cooked through. Set aside in a bowl.
Clean the skillet. Respray and return to medium-high heat.
Lay tortilla flat, and spread a quarter of the shrimp onto one half. Top with 1/4 cup cheese. Cook the half-loaded tortilla for 2 minutes. Top with 1/4 of the drained salsa.
Fold the bare tortilla half over the filling with a spatula, and press lightly to seal.
Carefully flip and cook until golden and crispy, about 3 minutes on each side.
Slice into wedges and serve. Repeat with the remaining.