Quesadillas de Camarones
Quesadillas de Camarones could be just the pescatarian recipe you've been looking for. This main course has 378 calories, 15g of protein, and 20g of fat per serving. This recipe serves 6. For $1.18 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 973 people found this recipe to be tasty and satisfying. This recipe from The Pioneer Woman requires cheese, flour tortillas, onion, and olive oil. Plenty of people really liked this Mexican dish. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 69%, this dish is solid. Coctel de Camarones, Camarones a la Diabla, and Asopao de Camarones are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups Cheese, Grated (Monterey Jack Is Best)
Flour Tortillas
1 whole Green Bell Pepper
8 ounces, fluid Mexican Red Sauce
2 Tablespoons Olive Oil
1 whole Large Onion
1 whole Red Bell Pepper
Salt To Taste
12 whole Large Shrimp, Peeled And Deveined
Equipment:
frying pan
Cooking instruction summary:
Pour red sauce over shrimp. Set aside.Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!
Step by step:
1. Pour red sauce over shrimp. Set aside.Chop vegetables into large pieces.
2. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black.
3. Remove from skillet and set aside.Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque.
4. Add in a little water if the sauce gets dry.
5. Remove from skillet and chop into bite-size pieces.In a separate skillet, heat butter.
6. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
7. Remove from skillet and slice into wedges.
8. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!
Nutrition Information:
covered percent of daily need
