Shrimp and Green Chile Quesadilla recipe

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Ingredients

2 Hatch chile peppers, halved and seeded
cooking spray
6 cooked shrimps, tails removed
1 (9 inch) whole-wheat tortilla
1 teaspoon minced garlic
¼ cup shredded mozzarella cheese, or to taste
salt to taste

Nutrition Info

1113.8 calories
carbohydrate: 22.8 g
cholesterol: 2016.7 mg
fat: 11.7 g
fiber: 3 g
protein: 220.2 g
saturatedFat: 3.1 g
servingSize: -
sodium: 2540.5 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers, cut sides down, onto the prepared baking sheet.

  2. Cook peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Discard skins and chop peppers.

  3. Coat a large skillet with cooking spray over medium heat. Place shrimp onto tortilla, cover with the chiles, garlic, and mozzarella cheese. Add salt.

  4. Fold tortilla in half and transfer to the skillet. Cook until lightly toasted with spots of brown, 3 to 5 minutes per side.

Recipe Yield

1 quesadilla

Recipe Note

I created this one night out of hunger, a craving for Hatch green chile, and having only a few items in the fridge. The unexpected combination of flavors tastes wonderful!

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