Super-Quick Shrimp & Green Chili Quesadillas

Name: Super-Quick Shrimp & Green Chili Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 medium ripe avocado, peeled and pitted; 8 8-inchs flour tortillas (8 inches); 0 teaspoons garlic salt; 113 grams can chopped green chilies, drained; 2 green onions, thinly sliced; 2 Tbsps salsa; 414 milliliters shredded cheddar cheese; 237 milliliters peeled and deveined cooked small shrimp

Super-Quick Shrimp & Green Chili Quesadillas

Super-Quick Shrimp & Green Chili Quesadillas takes roughly 10 minutes from beginning to end. This recipe makes 4 servings with 656 calories, 33g of protein, and 33g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a budget friendly hor d'oeuvre for The Super Bowl. Head to the store and pick up shrimp, chilies, salsa, and a few other things to make it today. A couple people really liked this Mexican dish. It is a good option if you're following a pescatarian diet. If you like this recipe, you might also like recipes such as Super Quick Chili, Grilled Green Chili Quesadillas, and Green Chili and Monterey Jack Quesadillas.

Instructions

In a bowl, combine the cheese, shrimp, green chilies and green onions.

Ingredients you will need

Green Chili Pepper

Green Onions

Cheese

Shrimp

Equipment you will use

Bowl

Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Frying Pan

Meanwhile, in a small bowl, mash avocado with salsa and garlic salt.

Ingredients you will need

Garlic Salt

Avocado

Salsa

Equipment you will use

Bowl

Serve with quesadillas.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1medium

ripe avocado, peeled and pitted 88-inchs

flour tortillas (8 inches)0teaspoons

garlic salt 113grams

can chopped green chilies, drained 2

green onions, thinly sliced 2Tbsps

salsa 414milliliters

shredded cheddar cheese 237milliliters

peeled and deveined cooked small shrimp

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Quesadillan on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.