1. Mix garlic, chili powder, cumin, salt and pepper. Sprinkle mixture onto shrimp.
2. Heat a large non stick skillet over medium heat. Add the shrimp mixture and stir fry until the shrimp is completely pink and cooked through. If there is a lot of liquid in the pan at this point, drain the liquid and return the pan to the heat.
3. Prepare the quesadillas: on half of each tortilla, sprinkle some shredded cheese, then spread a layer of the shrimp filling on top and cover with some more cheese. Fold the other half of the tortilla over top of the filling.
4. Dry fry the quesadillas in a non-stick skillet over medium heat (if using the same skillet, wipe it clean first), flipping them once, until the tortillas are lightly browned and crispy and the cheese is melted.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: Servings|
|Calories from Fat: 277 (23%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 344.7mg||106 %|
|Sodium 2252.7mg||78 %|
|Potassium 943.5mg||25 %|
|Total Carbohydrate 159.7g||47 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 149.8g|
|Protein 71.7g||102 %|
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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: 1223
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