Ingredients
2
2 servings
- •0.25 (16 ounce) jar roasted red peppers, drained and minced
- •2 tablespoons chopped fresh cilantro, or to taste
- •2 small limes, juiced
- •0.25 teaspoon chili powder
- •8 large shrimp - peeled, deveined, and chopped into bite-sized pieces
- •2 teaspoons olive oil
- •0.25 small onion, minced
- •4 (8 inch) flour tortillas
- •0.5 cup shredded Mexican cheese blend
Instructions
- Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
- Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
- Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
- Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.
Nutritional Facts
Per 2 servings
- Calories: 595
- Carbohydrate: 66g
- Fat: 24g
- Fiber: 6g
- Protein: 31g
- Sugar: 3g
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