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:

Quickview
377k Calories
15g Protein
19g Total Fat
35g Carbs
10% Health Score
Limit These
Calories
377k
19%

Fat
19g
30%

  Saturated Fat
9g
57%

Carbohydrates
35g
12%

  Sugar
16g
18%

Cholesterol
69mg
23%

Sodium
1117mg
49%

Get Enough Of These
Protein
15g
30%

Vitamin C
43mg
53%

Calcium
341mg
34%

Phosphorus
295mg
30%

Selenium
18µg
27%

Vitamin A
1156IU
23%

Manganese
0.32mg
16%

Folate
60µg
15%

Vitamin B2
0.23mg
14%

Vitamin B1
0.2mg
13%

Zinc
1mg
12%

Vitamin E
1mg
11%

Iron
1mg
11%

Vitamin B6
0.2mg
10%

Vitamin B3
1mg
9%

Fiber
2g
8%

Potassium
283mg
8%

Magnesium
31mg
8%

Vitamin K
8µg
8%

Vitamin B12
0.4µg
7%

Copper
0.13mg
6%

Vitamin B5
0.39mg
4%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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