13-Minute Meals: Shrimp quesadillas - 13 WTHR Indianapolis

13-Minute Meals: Shrimp quesadillas

Updated:

As seen on the Noon Show, July 15th, 2013.

Shrimp Quesadillas

4 - 6" Flour Tortillas
1 cup shredded cheddar cheese
1 cup Pico de Gallo (see recipe below) or your favorite salsa
1/2 lb. peeled deveined shrimp - cooked

Heat sauté pan on medium heat. Place flour tortilla in pan. Top with 1/4 cup shredded cheddar cheese, 1/4 cup pico de gallo or salsa and about 2 chopped cooked shrimp.

Once cheese begins to melt, fold tortilla in half. You want to see a nice brown color on the tortilla. Give it just a few seconds then flip it over to the other side to finish melting cheese. Remove from pan, cut in quarters and serve! We suggest serving with Wasabi Guacamole and Salsa Verde (see recipes below!)

Pico De Gallo

2 large tomatoes - diced
3/4 cup diced red onion
3/4 cup corn
1/4 cup chopped cilantro
juice of half a lime
salt and pepper to taste

Add all ingredients to mixing bowl and combine well. Can be served immediately or refrigerated. Enjoy! 

Wasabi Guacamole

2 ripe avocado
1 1/2 tsp wasabi paste
1/2 cup diced red onion
juice of half a lime
salt and pepper to taste
chopped cilantro to taste

Peel avocados and remove seed. Mash avocado. Add wasabi paste and mix until creamy. Stir in diced red onion and lime juice. Add a pinch of salt, pepper and cilantro. Season to your liking!

Chill and serve!

Salsa Verde

1/2 lb. tomatillos - husks removed
1 diced jalapeno
2 peeled garlic cloves
2 chopped scallions
1/2 cup cilantro
juice of half a lime
salt and pepper to taste

Broil tomatillos until they begin to char and show dark spots. Remove from oven and let them cool to room temp.

Once cool, put all ingredients into food processor or blender and pulse until finely chopped and mixed. Should have similar consistency to salsa.

Cool in refrigerator then serve!

Powered by WorldNow