Chipotle Shrimp Quesadillas
INGREDIENTS
- 4 (6 to 7-inch) flour tortillas, preferably whole wheat
- 1 Tbsp. canola or vegetable oil
- 6 slices Sargento® Deli Style Sliced Chipotle Cheddar Cheese
- 4 oz. cooked, peeled medium shrimp, cut lengthwise in half or coarsely chopped
- 1/2 ripe avocado, cut into 8 thin slices
- 1/2 cup diced, seeded tomato
- 1/4 cup thinly sliced green onions
DIRECTIONS
- 1
Place 2 tortillas in a jelly roll pan or on a cookie sheet. Brush with half the oil. Turn tortillas over. Arrange 3 slices cheese over tortillas, tearing to fit. Arrange shrimp, avocado slices, tomato and green onions over cheese. Top with remaining 3 slices cheese and remaining tortillas. Brush tops of tortillas with remaining oil.
- 2
Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until bottoms are golden brown and cheese is melted, about 2 minutes. Cut into wedges.
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Yield: Serves: 2 as a main dish, 8 as an appetizer
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See Nutrition Facts
Serves: 2 as a main dish, 8 as an appetizer
Amount Per Serving
Calories 635
Total Fat 37.3g
Saturated Fat 13.4g
Trans Fat 13.5g
Polyunsaturated Fat 3.8g
Cholesterol 140mg
Sodium 1187mg
Carbohydrates 42g
Protein 31g
Dietary Fiber 5g
Vitamin A 86%
Vitamin C 18%
Calcium 516%
Iron 5%
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