Parmesan-Crusted Shrimp Quesadillas

The recipe Parmesan-Crusted Shrimp Quesadillas is ready in roughly 45 minutes and is definitely a tremendous gluten free and pescatarian option for lovers of Mexican food. This recipe makes 3 servings with 1233 calories, 83g of protein, and 74g of fat each. For $8.52 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. 1817 people have tried and liked this recipe. Plenty of people really liked this main course. If you have parmesan cheese, sea-salt, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Gimme Some Oven. With a spoonacular score of 99%, this dish is awesome. If you like this recipe, you might also like recipes such as Shrimp Quesadillas, Quesadillas with Shrimp and Peppers, and Havarti Shrimp Quesadillas.

Servings: 3

 

Ingredients:

1 avocado, peeled, pitted and diced

1 Tbsp. cumin

3 cups shredded Monterrey Jack cheese

1 jalapeno, stemmed, seeded and finely diced (**use more or less for desired level of heat**)

3 Tbsp. olive oil, divided

1 cup grated Parmesan cheese

sea salt and freshly-ground black pepper

1 lb. shrimp, peeled and deveined

1 cup sun-dried tomatoes

6-8 medium tortillas

1 white or yellow onion, finely diced

Equipment:

oven

frying pan

baking sheet

pizza cutter

Cooking instruction summary:

Heat oven to 350 degrees.Sprinkle shrimp evenly with cumin and a generous pinch of sea salt and freshly-ground black pepper.Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 2 minutes per side, or until shrimp is pink and no longer translucent. (Depending on the size of your shrimp, they could take more or less time to cook.) Remove shrimp from the skillet, and heat an additional tablespoon of olive oil. Add the onion and jalapeno, and saute for 5 minutes or until the onion is cooked and no longer translucent. Remove skillet from heat and set aside.Lay out three tortillas on a baking sheet (or two if need. Sprinkle each tortilla with about 1/2 cup of Monterrey Jack cheese. Then layer on the avocado, sun-dried tomatoes, shrimp, and the onion/jalapeno mixture as evenly as possible. Sprinkle each quesadilla with an additional 1/2 cup of Monterrey Jack cheese, and then top each with another tortilla. Brush (or mist) the remaining tablespoon of olive oil onto the top of the three tortillas, and then sprinkle evenly with Parmesan cheese.Bake for 10-15 minutes, or until the Parmesan is golden and the Monterrey Jack cheese is melted. Remove, and use a pizza cutter to slice quesadillas into sixths. Serve immediately with salsa.

 

Step by step:


1. Heat oven to 350 degrees.Sprinkle shrimp evenly with cumin and a generous pinch of sea salt and freshly-ground black pepper.

2. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat.

3. Add shrimp and cook for about 2 minutes per side, or until shrimp is pink and no longer translucent. (Depending on the size of your shrimp, they could take more or less time to cook.)

4. Remove shrimp from the skillet, and heat an additional tablespoon of olive oil.

5. Add the onion and jalapeno, and saute for 5 minutes or until the onion is cooked and no longer translucent.

6. Remove skillet from heat and set aside.Lay out three tortillas on a baking sheet (or two if need. Sprinkle each tortilla with about 1/2 cup of Monterrey Jack cheese. Then layer on the avocado, sun-dried tomatoes, shrimp, and the onion/jalapeno mixture as evenly as possible. Sprinkle each quesadilla with an additional 1/2 cup of Monterrey Jack cheese, and then top each with another tortilla.

7. Brush (or mist) the remaining tablespoon of olive oil onto the top of the three tortillas, and then sprinkle evenly with Parmesan cheese.

8. Bake for 10-15 minutes, or until the Parmesan is golden and the Monterrey Jack cheese is melted.

9. Remove, and use a pizza cutter to slice quesadillas into sixths.

10. Serve immediately with salsa.


Nutrition Information:

Quickview
1233k Calories
82g Protein
74g Total Fat
63g Carbs
60% Health Score
Limit These
Calories
1233k
62%

Fat
74g
114%

  Saturated Fat
31g
199%

Carbohydrates
63g
21%

  Sugar
19g
22%

Cholesterol
504mg
168%

Sodium
3020mg
131%

Get Enough Of These
Protein
82g
165%

Selenium
112µg
161%

Calcium
1596mg
160%

Phosphorus
1329mg
133%

Manganese
1mg
90%

Iron
11mg
64%

Copper
1mg
60%

Zinc
8mg
59%

Potassium
2017mg
58%

Vitamin B2
0.94mg
55%

Magnesium
209mg
52%

Folate
197µg
49%

Fiber
11g
45%

Vitamin C
35mg
43%

Vitamin K
44µg
43%

Vitamin B12
2µg
41%

Vitamin B1
0.61mg
40%

Vitamin B3
7mg
39%

Vitamin E
5mg
39%

Vitamin A
1624IU
32%

Vitamin B6
0.53mg
27%

Vitamin B5
2mg
25%

Vitamin D
0.84µg
6%

covered percent of daily need
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