Cheesy Shrimp Quesadillas with Peppers and Onions

1. 1

   Warm 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and bell peppers; cook, stirring often, until the onion is translucent and the peppers are soft, 6 to 8 minutes. Add the salt, cumin, and chili powder; stir to coat the vegetables.

2. 2

   Add the shrimp; cook and stir until the shrimp are opaque and no longer pink in the center, 3 to 5 minutes. Take the pan off the heat and stir in the minced jalapeño and lime juice.

3. 3

   Heat a second skillet over medium heat and brush it with about 1 teaspoon of oil. Lay one tortilla in the hot skillet; spoon about 1/6 of the shrimp filling and 1/2 cup Mexican cheese blend onto one side of the tortilla. Fold the tortilla in half. Cook until lightly browned on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, 3 to 5 minutes. Repeat to make the remaining quesadillas.

• Calories 604.47 kcal High
• Protein 33.21 g Good Source
• Carbs 56.27 g Moderate
• Total Fat 26.04 g High
• Saturated Fat 11.07 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 220.65 mg High
• Sodium 934.0 mg High
• Fiber 2.62 g Low Source
• Sugar 6.89 g Moderate
• Added Sugar 1.0 g Low Source
• Calcium 525.45 mg Good Source
• Iron 2.23 mg Moderate
• Potassium 179.74 mg Low Source
• Vitamin A 51.75 mcg_rae Low Source
• Vitamin C 32.74 mg Good Source
• Vitamin D 0.31 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅