SHRIMP AND GREEN CHILE QUESADILLA
Steps:
- 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.
- 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.
- Coat a large skillet with cooking spray over medium heat. Place shrimp onto tortilla; cover with the chiles, garlic, and mozzarella cheese. Add salt.
- Fold tortilla in half and transfer to the skillet. Cook until lightly toasted with spots of brown, 3 to 5 minutes per side.
Nutrition Facts : Calories 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, Sodium 2540.5 mg, Sugar 2.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Debbie Aldrich
[email protected]I can't wait to try this recipe with different types of fillings.
David Little
[email protected]These quesadillas were so easy to make, even for a beginner cook like me.
Kris Ballantyne
[email protected]I followed the recipe exactly, but my quesadillas didn't turn out as good as the ones in the picture.
SUNY GAMING
[email protected]These quesadillas were a bit too greasy for my liking. I think I'll use less oil next time.
Semitha Mohlala
[email protected]I'm not sure what I did wrong, but my quesadillas fell apart when I tried to flip them.
Monique Clark (Moe)
[email protected]These quesadillas were a little bland for my taste. I think I'll add some more seasoning next time.
Beatrice mweru
[email protected]I love that this recipe is so versatile. You can really use any type of filling you want.
Sanith Irosha
[email protected]These quesadillas were a great way to use up some leftover shrimp. I also added some black beans and corn to the filling.
Zaid With Tech
[email protected]I had to substitute some of the ingredients, but the quesadillas still turned out great. I used chicken instead of shrimp and I used a different type of cheese.
MD Ashik Howlader
[email protected]These quesadillas were a little too spicy for me, but my husband loved them. I'll probably use less green chiles next time.
Eukaro William
[email protected]I'm not a big fan of shrimp, but I loved these quesadillas. The green chiles and cheese really balanced out the flavor of the shrimp.
Soni Illu
[email protected]These quesadillas are so easy to make and they're always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Kenzie M
[email protected]I made these quesadillas for a party and they were a huge success. Everyone loved them!
Abd Man
[email protected]These quesadillas were a hit with my family! The shrimp was perfectly cooked and the green chiles added a nice kick. I'll definitely be making these again.