Pair quesadillas with a rich and creamy soup for a delicious meal in about fifteen minutes.
1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; saut? 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
I made this with a larger quantity of homemade hashbrowns (fried diced potatoes), extra corn, and no shrimp (only because I didn't have any). Just served warmed tortillas for dipping.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 270 | ||
Calories from Fat: 97 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 133.5mg | 41 % | |
Sodium 708.5mg | 24 % | |
Potassium 549.2mg | 14 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 21.4g | ||
Protein 21.5g | 31 % | |
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: 270
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