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Suggest a better descriptionPreheat the oven to 450 F. Season the shrimp with salt and pepper to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp 1 1/2 minutes on each side. Reserve for garnish. Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream. Recipe by: CHEF DU JOUR SHOW #DJ9364
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Serving Size: 1 Serving (423g) | ||
Recipe Makes: 1 | ||
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Calories: 628 | ||
Calories from Fat: 332 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 15.3g | 76 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 101.1mg | 31 % | |
Sodium 910.7mg | 31 % | |
Potassium 360.4mg | 9 % | |
Total Carbohydrate 46.8g | 14 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 43.1g | ||
Protein 27.3g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 628
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