Shrimp Quesadilla Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-packed quesadilla filled with seasoned shrimp, melted Monterey Jack cheese, avocado, and fresh cilantro. Savory and satisfying, ideal for a quick lunch or weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 medium red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 jalapeno (minced (leave some seeds to make spicy))
- 1 teaspoon olive oil
- 1 vine tomato (diced)
- 12 ounces raw peeled and deveined shrimp (chopped)
- kosher salt
- 2 tablespoons finely chopped cilantro
- 4 large high-fiber flour tortillas (110 calories or less, I used Ole Xtreme or GF tortillas)
- 1 cup Monterey Jack cheese (or pepper-jack, shredded )
- olive oil spray
- 1 small hass avocado (diced (4 ounces))
- 1 lime (juice of)
- 1 tablespoons finely chopped cilantro
- 1 tablespoon red onion (finely chopped)
- 1/4 teaspoon kosher salt
At a glance
PER SERVING · TIME 45M
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
- 35m
- Sodium
- 1279mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 301mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1279MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.