Spicy Southern Kitchen · by Christin Mahrlig
Shrimp, Bacon, and Corn Quesadillas
NUTRITION · PER SERVING15M COOK
CAL 37%·PRO 75%
CARBS 55G30% OF CAL
3G FIBER49G OTHER3G TOTAL SUGAR
FAT 41G51% OF CAL
16G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy quesadillas filled with shrimp, bacon, corn, and cheese. Quick to make and best served with sour cream, salsa, and guacamole.
mainmexicantacoshellfish🍳 skillet
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 slices bacon
- 1/2 pound small to medium shrimp (peeled and deveined)
- 2 green onions (sliced)
- 1/2 cup cooked corn (you can use canned, frozen, or fresh)
- 2 tablespoons chopped pickled jalapenos
- 4 (12-inch) flour tortillas
- 2 cups shredded Mexican cheese
- 2 tablespoons butter or vegetable oil
- salsa, sour cream, or guacamole for serving
At a glance
PER SERVING · TIME 15M
CAL 37%·PRO 75%
CARBS 55G30% OF CAL
3G FIBER49G OTHER3G TOTAL SUGAR
FAT 41G51% OF CAL
16G SAT26G 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
- 10m
- Cook
- 5m
- Sodium
- 1577mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 581mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1577MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.