Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories874 kcal (44%)
Total Fat53.1 g (76%)
Carbs49.9 g (19%)
Sugars5.9 g (7%)
Protein52.3 g (105%)
Sodium1822.1 mg (91%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
FOR THE SHRIMP:
0.5 lbshrimp
medium or large, peeled and deveined
1 Tbspolive oil
or butter
1 tspchili powder
½ tspcumin
½ tspsmoked paprika
¼ tspgarlic powder
salt
to taste
pepper
to taste
0.5lime
juice of, optional
FOR THE QUESADILLA:
4flour tortillas
large
1 ½ cupsMonterey Jack cheese
shredded, or cheddar, or a blend
¼ cupred onions
diced
¼ cupbell peppers
diced, any color
1 Tbspcilantro
chopped, optional
butter
or oil for cooking
OPTIONAL FOR SERVING:
Instructions
COOK THE SHRIMP:
Step 1
Heat olive oil in a skillet over medium-high heat.
Step 2
Toss shrimp with chili powder, cumin, paprika, garlic powder, salt, and pepper.
Step 3
Cook shrimp 2–3 minutes per side until pink and opaque.
Step 4
Squeeze lime over shrimp (optional) and chop roughly into bite-sized pieces.
SAUTÉ VEGETABLES (OPTIONAL BUT FLAVORFUL):
Step 5
In the same pan, add a little more oil if needed and sauté onions and bell peppers until soft and slightly charred (about 4–5 minutes). Set aside.
ASSEMBLE QUESADILLAS:
Step 6
On one half of each tortilla, sprinkle a layer of cheese.
Step 7
Add shrimp, sautéed veggies, and a sprinkle of cilantro if using.
Step 8
Top with more cheese, then fold the tortilla in half.
COOK THE QUESADILLAS:
Step 9
Heat a bit of butter or oil in a skillet over medium heat.
Step 10
Cook each quesadilla for about 3–4 minutes per side or until golden brown and the cheese is melted.
SLICE AND SERVE:
Step 11
Cut into wedges and serve with your choice of sour cream, guac, and salsa.
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