BUBBA'S SHRIMP QUESADILLAS
I adapted this from a Paula Deen recipe. While still very similar I made a few minor changes to cut some of the fat out. Serve these are you finish cooking them. They do not do well while sitting. The recipe uses 10 inch flour tortillas.
Provided by Erindipity
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water, seasoning and chili powder to a boil in a large pot over high heat.
- Add shrimp; cook for 3 minutes or until pink.
- Drain and rinse with cold water.
- Coarsely chop shrimp and mix with tomatoes and cheese.
- Spoon shrimp mixture evenly between four flour tortillas; fold each tortilla in half.
- In a large skillet melt 1 tsp of butter over medium heat.
- Add 1 quesadilla; cook for 4-5 minutes per side, or until the tortilla is crisp and the cheese mixture is melted.
- Repeat with each quesadilla.
- Cut into 4 wedges to serve.
Nutrition Facts : Calories 482.3, Fat 26.3, SaturatedFat 14.7, Cholesterol 237.7, Sodium 1042.2, Carbohydrate 20.4, Fiber 1.4, Sugar 1, Protein 40.2
SHRIMP QUESADILLAS
Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.
Provided by DanaV
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
- Stir salt, cumin, and chili powder into onion and bell peppers.
- Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
- Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
- Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
- Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
- Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g
CHEESY SHRIMP QUESADILLAS
Make and share this Cheesy Shrimp Quesadillas recipe from Food.com.
Provided by loof751
Categories Lunch/Snacks
Time 20m
Yield 6 quesadillas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the shrimp. Saute the spinach in the olive oil and set aside. Drain the chilis.
- Combine the chilis, shrimp, spinach, pepperjack cheese, cheddar cheese, and cilantro.
- Heat a small skillet over medium heat. Spray one of the tortillas with cooking spray and place, spray side down, in the skillet. Top with 1/6 of the shrimp mixture. Spray another tortilla with cooking spray and place, spray side up, on the shrimp mixture.
- Cook for about 2 minutes until golden. Gently flip the quesadilla and cook another 2 minutes.
- Repeat for remaining tortillas.
- To serve, cut each quesadilla in quarters and serve with sour cream and salsa for dipping.
SHRIMP AND AVOCADO QUESADILLAS
A light meal for the summer heat. Great as an appetizer if divided. Presentation/ serving changes around our house. If serving as a meal, I generally leave the shrimp on top. If serving as an appetizer, I tend to cut the shrimp in half and tuck into the tortilla and then cut the tortilla into 2-4 smaller pieces. If cumin seeds are not available at your local carneceria, ground cumin can be substituted- adjust to your preference.
Provided by ValkyrieQueen
Categories Mexican
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a large skillet over a medium-high heat. Add onion and saute, stirring frequently, until tender (5-7 minutes). Transfer to a mixing bowl and let cool.
- Finely chop the tomatillos and add to the cooled onions along with the diced avocado. Use a wooden spoon or potato masher to work the mixture into a course paste. Stir in cilantro and cumin, season with salt and pepper to taste.
- Spread the avocado mixture on one side of each tortilla, top with 2 tablespoons of cheese, and fold the tortilla in half, pressing lightly to close them. Continue until all are folded. This may be done up to an hour in advance.
- Heat 1 tablespoon of oil in a large skillet over a medium heat. Add garlic and chipotles and saute until golden, about 2 minutes. Increase the heat to a medium-high. Add the shrimp and saute until opaque and cooked through, 4-5 minutes. Keep warm.
- Brush both sides of the quesadillas with the remaining oil. Cook in batches if a large saute pan over a medium heat until golden brown on both sides (2-3 minutes each side).
- Cut the quesadillas in half and serve each with 3 shrimp on top.
Nutrition Facts : Calories 482.4, Fat 27, SaturatedFat 8.5, Cholesterol 47.8, Sodium 849.6, Carbohydrate 44.6, Fiber 5.9, Sugar 4.2, Protein 16.7
SHRIMP QUESADILLAS
Make and share this Shrimp Quesadillas recipe from Food.com.
Provided by Lauri the cooker
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a pan, warm up both tortillas.
- On one of the tortillas spread some of the cheese all over the tortilla. Them add the rest of the ingredients, remember mushrooms is optional.
- Then add some more cheese on top of the ingredients to make the other tortilla stick. Becareful when flipping the quesadilla over.
- Toast until cheese is melted.
Nutrition Facts : Calories 274, Fat 14.9, SaturatedFat 8, Cholesterol 44.2, Sodium 545.4, Carbohydrate 19.4, Fiber 1.6, Sugar 2.8, Protein 15.4
QUICK SHRIMP QUESADILLAS
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
- Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
- Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.
Nutrition Facts : Calories 543.3 calories, Carbohydrate 39.1 g, Cholesterol 178.3 mg, Fat 28.2 g, Fiber 3.1 g, Protein 32.2 g, SaturatedFat 11.3 g, Sodium 849.8 mg, Sugar 3.1 g
BAKED SHRIMP QUESADILLAS
Make and share this Baked Shrimp Quesadillas recipe from Food.com.
Provided by luvmybge
Categories Lunch/Snacks
Time 25m
Yield 32 Appetizers, 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine butter and oil; set aside.
- Sauté onion, peppers and garlic in 4 TB butter mixture in medium sauté pan on medium heat until tender.
- Add shrimp, if using raw shrimp, sauté till pink.
- Remove pan from heat, add next 3 ingredients.
- Place tortillas on foil lined baking sheets; brush 1 side of each tortilla with remaining butter mix.
- Turn tortilla over so buttered side is down; spread with shrimp mixture evenly over half of each tortilla, and sprinkle with cheese.
- Distribute mixture evenly between all tortillas.
- Fold over in half pressing a little.
- Bake at 475 for 8-10 minutes or until golden.
- Cut in half with a pizza cutter for appetizers or serve whole for brunch.
- Serve warm with salsa and sour cream if desired.
SHRIMP QUESADILLAS
This is a quick and easy dinner - use pre-cooked shrimp to make it even faster. This makes 4 servings, each is 5 ww points!
Provided by MA HIKER
Categories Mexican
Time 36m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the tails from the shrimp.
- Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
- Remove from the heat, add the shrimp and cilantro.
- Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
- Repeat with the remaining ingredients, making 4 quesdillas.
- Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
- Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
- Transfer quesadillas to a plate and keep warm.
- Repeat with remaining two quesadillas.
Nutrition Facts : Calories 394.2, Fat 14.7, SaturatedFat 6.8, Cholesterol 154.8, Sodium 789.1, Carbohydrate 34, Fiber 2.8, Sugar 3, Protein 31.1
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