Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (1)
Quinoa and Pesto Shrimp Stuffed Pasillas
NUTRITION · PER SERVING47M COOK
CAL 27%·PRO 71%
CARBS 21G16% OF CAL
5G FIBER9G OTHER8G TOTAL SUGAR
FAT 35G59% OF CAL
7G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers filled with red quinoa, pesto shrimp, and cheese. An elegant, flavorful, and quick main course.
mainmexicanshellfish🍪 sheet pan🍳 skillet🔥 ovengluten free
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 pasilla chiles
- 1 pound medium shrimp (thawed, frozen uncooked peeled and deveined )
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup store bought or homemade pesto
- 1/2 teaspoon red pepper flakes
- 1 cup cooked red quinoa
- 1/2 cup shredded Oaxaca cheese
- 2 green onions (chopped (optional))
At a glance
PER SERVING · TIME 47M
CAL 27%·PRO 71%
CARBS 21G16% OF CAL
5G FIBER9G OTHER8G TOTAL SUGAR
FAT 35G59% OF CAL
7G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 32m
- Sodium
- 633mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 916mg
- Calcium
- 361mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 633MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.