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:
covered percent of daily need
