Shrimp and Green Chile Quesadilla vanessajbaca reviews online

Shrimp and Green Chile Quesadilla


vanessajbaca

I created this one night out of hunger, a craving for Hatch green chile, and having only a few items in the fridge. The unexpected combination of flavors tastes wonderful!

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Edition Details

Author

vanessajbaca

Cooking method

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.

Number of persons

2

Full cooking time

15 m

Cooking time

11 m

Time for preparing

41 m

Calories

1114

Fats

11.7 g

Carbohydrate

22.8g

Protein

220.2 g

Cholesterol

2017 mg

Sodium

2541 mg

Ingredients Shrimp and Green Chile Quesadilla

1 teaspoon minced garlic
salt to taste
cooking spray
1/4 cup shredded mozzarella cheese, or to taste
2 Hatch chile peppers, halved and seeded
6 cooked shrimps, tails removed
1 (9 inch) whole-wheat tortilla

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