Shrimp Quesadilla

Name: Shrimp Quesadilla
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: North America, Mexican
Ingredients: 4 teaspoons canola oil, divided; 1/4 cup chopped onion; 1 tablespoon finely chopped jalapeno pepper; 1/2 pound uncooked shrimp, peeled, deveined and chopped; 1/4 teaspoon ground cumin; 1/8 teaspoon pepper; 1/4 cup chopped tomato; 4 flour tortillas (6 inches); 1/2 cup shredded Mexican cheese blend

Total Time Prep/Total Time: 30 min.

Yield 2 servings

Test Kitchen Approved

Shrimp quesadilla is a truly easy meal for busy nights or casual weekends. Serve it up with a dollop of salsa, sour cream or fresh guacamole.

Ingredients

4 teaspoons canola oil, divided
1/4 cup chopped onion
1 tablespoon finely chopped jalapeno pepper
1/2 pound uncooked shrimp, peeled, deveined and chopped
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/4 cup chopped tomato
4 flour tortillas (6 inches)
1/2 cup shredded Mexican cheese blend

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium heat; add onion and jalapeno. Cook and stir until tender, 3-5 minutes. Add shrimp, cumin and pepper; cook and stir until shrimp turn pink, 2-3 minutes. Transfer to a small bowl; stir in tomato.
Add 1 teaspoon oil to the same skillet; add 1 tortilla. Top with half the cheese, half the shrimp mixture and 1 tortilla. Cook over medium heat until lightly browned, 2-3 minutes on each side; remove. Repeat with remaining 1 teaspoon oil, tortillas, cheese and shrimp mixture. Cut into wedges.

Nutrition Facts

1 quesadilla: 523 calories, 27g fat (8g saturated fat), 163mg cholesterol, 707mg sodium, 38g carbohydrate (3g sugars, 4g fiber), 30g protein.

Quick and simple enough for any weekday, this dish boasts a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you'd like. —Tiffany Bryson-San Antonio, Texas

Recipe Creator