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Add a photoServings: 6
Ingredients
- 3 sm Bell peppers, red, yellow,
- Â Â Green -- finely diced
- 1 sm Red onion -- minced
- 2 Tbsp. Extra virgin olive oil
- 24 med Cooked shrimp -- coarsely
- Â Â Minced
- 1 Tbsp. Minced fresh cilantro
- 12 x Flour tortillas -- 6-inch
- 3 Tbsp. Unsalted butter -- melted
- 12 ounce Shredded Monterey jack
- Â Â Cheese -- or possibly
- Â Â Options--
- 6 ounce Pepper jack cheese -- low
- 1Â 1/2 c. Texas Caviar Salad --
- Â Â Commercially blended
Directions
- Saute/fry peppers and onion in oil in skillet till tender, about 5 min.
- Stir in shrimp and coriander leaves. Brush 1 side of each of 6 tortillas with melted butter. Arrange buttered side down on baking sheet(s). Top each tortilla with equal amounts of shrimp mix and cheese. Cover with remaining tortilla; lightly press down. Brush tops with butter.
- Bake 500F till lightly browned, about 5 min. Cut into quarters; arrange on 6 serving plates. For canapes, cut each quesadilla into 6 wedges.
- Serve with a bean and corn salsa or possibly pico de gallo and shredded lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 362 | |
| Calories from Fat 260 | 72% |
| Total Fat 29.5g | 37% |
| Saturated Fat 16.15g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 372mg | 16% |
| Potassium 186mg | 5% |
| Total Carbs 4.07g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.63g | 2% |
| Protein 20.45g | 33% |
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