Zutaten für Baked Shrimp Quesadillas
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium chopped onion
- Jalapeno Peppers
- 2 minced cloves of garlic
- 1 pound shrimp
- Mayonnaise
- 1/4 cup chopped fresh cilantro
- Salt
- Flour Tortillas
- 2 cups shredded Monterey Jack cheese
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Zubereitung von Baked Shrimp Quesadillas
- In a small bowl, combine 2 tablespoons butter and 1 tablespoon olive oil. Set aside.
- In a medium sauté pan, sauté 1 medium chopped onion, 1 chopped bell pepper, and 2 minced cloves of garlic in the butter mixture over medium heat until softened, about 5-7 minutes.
- Add 1 pound of cooked shrimp (or 1 pound of raw shrimp and sauté until pink).
- Remove the pan from the heat and stir in 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and 1/4 cup chopped cilantro.
- Preheat oven to 475°F (245°C). Line baking sheets with foil.
- Place tortillas on the prepared baking sheets.
- Brush one side of each tortilla with the remaining butter mixture.
- Flip tortillas so the buttered side is down.
- Spread half of each tortilla evenly with the shrimp mixture.
- Sprinkle generously with 2 cups of shredded Monterey Jack cheese.
- Fold tortillas in half, pressing gently to seal.
- Bake for 8-10 minutes, or until golden brown and the cheese is melted and bubbly.
- Remove from oven and let cool slightly.
- Cut each quesadilla in half with a pizza cutter (for appetizers) or serve whole (for brunch).
- Serve warm with salsa and sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
30g
Carbs
6g
