Shrimp Quesadillas
A tasty quesadilla recipe with a gourmet flavor.
Whole wheat tortillas are layered with shrimp, kale and Monterey Jack cheese in this savory quesadilla recipe.
Quesadillas are the perfect quick-fix dinner. Indeed, you can have these shrimp quesadillas on the table in less than 20 minutes.
Kale makes this quesadilla recipe as nutritious as it is tasty. Kale is packed with Vitamin A, Vitamin C, Vitamin K, folate, protein, and fiber. And while it can be rather rough alone, in this quesadilla recipe, kale offers a fresh and sturdy counterpart to the shrimp and cheese.
These shrimp quesadillas are great party food, too. Serve them with zesty guacamole salsa, black bean dip, homemade tortilla chips, and jicama salad. And for a refreshing dessert, why not try strawberries with balsamic vinegar or chocolate strawberry tarts.
Shrimp Quesadilla Recipe
- 2 tsp. olive oil
- 4 8-inch whole wheat tortillas
- 6 oz. raw shrimp, peeled and deveined
- 1 cup kale, shredded into bite-sized pieces
- 1 cup shredded low-fat Monterey Jack cheese
- kosher salt or sea salt and freshly-ground black pepper, to taste
Heat 1 tsp. olive oil in a medium (10-inch) nonstick skillet over medium heat. Add shrimp and cook 1 to 2 minutes per side until cooked through. Season with salt and pepper. Remove to a cutting board. Chop into 1/4-inch pieces.
Place kale in the same skillet and cook until wilted, about 5 to 8 minutes. Season with salt and pepper. If you have flaked sea salt, such as Maldon sea salt or Australian pink flaked sea salt, use that. It will really enhance the kale's sometimes bitter flavor.
Remove the kale from the skillet. Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet. Top half of the tortilla with 1/4 cup of the kale, one-quarter of the shrimp pieces and 1/4 cup of the shredded Monterey Jack cheese. Fold the other half of the tortilla over the filling and cook 1 minute. Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.
Cut each quesadilla into three triangles. Serve immediately with guacamole, salsa and non-fat sour cream, if desired.
Makes 4 shrimp quesadillas.
Per quesadilla: 252 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 28 g carbohydrate, 3 g fiber, 20 g protein, 54% vitamin A, 35% vitamin C, 31% calcium, 16% iron
For more healthy Mexican recipes, see also:
- Barbecued Chicken Quesadillas
- Mini Steak Fajitas
- Mexican Dip
- Guacamole with Tomatillos
- Avocado Salsa Recipe
- Hot Dog Quesadillas
