Shrimp Quesadilla / Call Me Pmc

Shrimp Quesadilla / Call Me Pmc could be just the pescatarian recipe you've been looking for. This hor d'oeuvre has 99 calories, 5g of protein, and 3g of fat per serving. This recipe serves 16 and costs 51 cents per serving. This recipe from Call Me PMC has 111 fans. From preparation to the plate, this recipe takes approximately 15 minutes. It is a very reasonably priced recipe for fans of Mexican food. A mixture of shrimp, jalapeno, red bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Users who liked this recipe also liked Creamy Barbecue Shrimp / Call Me PMc, PMc’s Famous Rocky Road Brownies / Call Me PMc, and PMc #Candy Bars / Call Me PMc.

Servings: 16

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/4 tsp freshly ground black pepper

1/8 tsp cumin

4 10 inch flour tortillas

1 T fresh cilantro, chopped

½ cup Daiya cheddar or Monterrey jack cheese

1 T jalapeno

1 mango, diced

1 T oil

1/4 c onion, diced

1/4 tsp paprika

1/4 c red pepper, diced

2 T roasted salsa verde

1/2 lb shrimp, peeled

Equipment:

sauce pan

frying pan

Cooking instruction summary:

Heat a sauce pan to med-high. Add 1 T oil, when oil is hot, add red pepper, onion and jalapeno. Add paprika, cumin and black pepper. Saute' 4 to 5 minutes until tender crisp. Add salsa verde and shrimp. Cook 3 to 4 minutes or until shrimp are opaque and curl into a 'C'. Remove vegetables and shrimp from pan. Add one flour tortilla to pan. Top with 1/4 c cheese, half the vegetable and shrimp mixture and another 1/4 c cheese. Top with one flour tortilla. Cook 2 to 3 minutes, until golden brown and crisp. Flip to second side and cook another 2 to 3 minutes until brown and cheese is melted. Remove from pan, slice into wedges. Serve topped with fresh mango, salsa verde and cilantro

 

Step by step:


1. Heat a sauce pan to med-high.

2. Add 1 T oil, when oil is hot, add red pepper, onion and jalapeno.

3. Add paprika, cumin and black pepper.

4. Saute' 4 to 5 minutes until tender crisp.

5. Add salsa verde and shrimp. Cook 3 to 4 minutes or until shrimp are opaque and curl into a 'C'.

6. Remove vegetables and shrimp from pan.

7. Add one flour tortilla to pan. Top with 1/4 c cheese, half the vegetable and shrimp mixture and another 1/4 c cheese. Top with one flour tortilla. Cook 2 to 3 minutes, until golden brown and crisp. Flip to second side and cook another 2 to 3 minutes until brown and cheese is melted.

8. Remove from pan, slice into wedges.

9. Serve topped with fresh mango, salsa verde and cilantro


Nutrition Information:

Quickview
98k Calories
5g Protein
3g Total Fat
11g Carbs
2% Health Score
Limit These
Calories
98k
5%

Fat
3g
5%

  Saturated Fat
1g
7%

Carbohydrates
11g
4%

  Sugar
2g
3%

Cholesterol
38mg
13%

Sodium
263mg
11%

Get Enough Of These
Protein
5g
11%

Selenium
11µg
16%

Vitamin C
9mg
12%

Manganese
0.16mg
8%

Phosphorus
80mg
8%

Folate
30µg
8%

Calcium
68mg
7%

Vitamin B1
0.09mg
6%

Vitamin A
282IU
6%

Iron
0.97mg
5%

Vitamin B3
0.85mg
4%

Copper
0.07mg
4%

Vitamin E
0.55mg
4%

Zinc
0.5mg
3%

Fiber
0.75g
3%

Vitamin B2
0.05mg
3%

Magnesium
11mg
3%

Potassium
79mg
2%

Vitamin B12
0.13µg
2%

Vitamin K
2µg
2%

Vitamin B6
0.04mg
2%

covered percent of daily need
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Food Trivia

Juicy Fruit and Wrigley’s Spearmint gums are more than 100 years old!

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