Simple Shrimp and Veggie Quesadillas
10min
15min
4
1000
Chef's Note
For extra flavor with minimal effort, serve with store-bought salsa and sour cream on the side. No need to make your own for this simple meal!
Tags
Ingredients
8 each large flour tortillas
4 cups shredded Mexican cheese blend
1 pound frozen pre-cooked shrimp, thawed and tails removed
1 large bell pepper (any color), diced
8 ounces pre-sliced mushrooms
2 tablespoons vegetable oil
2 tablespoons taco seasoning
Instructions
- 1
Pat 1 pound of thawed shrimp dry with paper towels and place in a bowl. Sprinkle with 2 tablespoons of taco seasoning and toss to coat.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes until pink and slightly firm. Remove to a plate.
- 3
In the same skillet, add the remaining 1 tablespoon of oil. Add 1 diced bell pepper and 8 ounces of mushrooms. Cook for 3-4 minutes until softened.
- 4
Lay out 4 tortillas on a clean work surface. Sprinkle each with 1/2 cup of cheese.
- 5
Divide the cooked shrimp and vegetables evenly among the 4 tortillas.
- 6
Top each with another 1/2 cup of cheese and cover with the remaining 4 tortillas.
- 7
Heat a large skillet over medium heat. Carefully transfer one quesadilla to the skillet and cook for 2-3 minutes until golden brown on the bottom.
- 8
Flip carefully using a large spatula and cook for another 2-3 minutes until the cheese is melted and the second side is golden brown.
- 9
Remove to a cutting board and repeat with remaining quesadillas.
- 10
Let each quesadilla rest for 1 minute before cutting into quarters. Serve immediately.
Nutrition Information (per serving)
1000
63g
112g
33g
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