Recipe Overview
Vorbereitung 25 min
Kochen 4 min
Kühlen 60 min
Gesamt 89 min
Difficulty einfach
Diet
  • meat-free
Country
  • Mexico
Category
  • Hauptgericht
Allergies
  • Fisch
  • Glutenhaltiges Getreide
  • Krebstiere
  • Milch
  • Schwefeldioxid und Sulfit
calcium(Ca) 915.782 mg
carbohydrates,available 185206.83 mg
dietary fibres 48560.58 mg
energy kJ 8996 kJ
energy kcal 2148 kcal
fat,total 117837.362 mg
iron(Fe) 16988.86 µg
protein 83500.09 mg
sugars,total 71987 mg
vitamin B1(thiamin) 1286.77 µg
vitamin C(ascorbic acid) 489463.47 µg

Shrimp Quesadillas with Avocado Crema

The recipe Shrimp Quesadillas with Avocado Crema and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
Ingredients
2 Serving Servings

For Guacamole

15 grams fresh coriander rinsed, shaken dry and finely chopped, plus extra to garnish

0,5 teaspoon cumin powder

freshly ground peppercorn, black to taste

salt, coarse to taste

2 ripe avocados peeled, pitted and diced

1 tablespoon fresh lemon juice

30 grams chopped onions

1 pinch cayenne

1 jalapeño pepper seeds removed and finely diced

1 garlic clove peeled and minced

For Tomato Salsa

2 tablespoons fresh coriander finely chopped

2 tablespoons lime juices

3 tablespoons olive oils

freshly cracked peppercorn, black to taste

salt to taste

4 ripe tomatoes rinsed, seeded and finely chopped

1 onion peeled and finely chopped

For Shrimp Quesadilla

paprika powder to dust, optional

1 large ripe tomato rinsed, trimmed and finely diced

4 tortilla 25 cm

3 green onions cleaned, trimmed and finely chopped

1 tablespoon butter

110 grams chopped chilli peppers, green drained well

1 chilli pepper stencil optional

225 grams cooked small prawns, frozen thawed

160 grams shredded Mexican cheese blends

Directions
1.
For Guacamole: In a large bowl, add diced avocados; sprinkle with lemon juice. Add garlic, cilantro, jalapeño, onion, salt, pepper, cayenne and cumin; to incorporate. Cover and refrigerate for at least 1 hour. For Tomato Salsa: Combine chopped tomatoes, onions, garlic and cilantro in a small bowl. Add olive oil, lime juice and season with salt and pepper. Toss to incorporate. Chill until ready to use. For Shrimp Quesadilla: 1. Sprinkle half of the cheese over half of each tortilla. Add chilies, green onion, diced tomatoes, shrimp and remaining cheese; fold over. 2. In a large nonstick skillet set over medium heat, add butter and cook the each folded quesadilla for 1 to 2 minutes on each side or until the cheese is melted. 3. Cut each quesadilla into three triangular slices. Using the chili pepper stencil, dust each slice with paprika. Divide among serving plates and serve with guacamole and tomato salsa.
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Recipe Overview
Vorbereitung 25 min
Kochen 4 min
Kühlen 60 min
Gesamt 89 min
Difficulty einfach
Diet
  • meat-free
Country
  • Mexico
Category
  • Hauptgericht
Allergies
  • Fisch
  • Glutenhaltiges Getreide
  • Krebstiere
  • Milch
  • Schwefeldioxid und Sulfit
calcium(Ca) 11.92 mg
carbohydrates,available 7.18 g
dietary fibres 7.18 g
energy kJ 8996 kJ
energy kcal 2148 kcal
fat,total 7.18 g
iron(Fe) 11.92 mg
protein 7.18 g
sugars,total 7.18 g
vitamin B1(thiamin) 11.92 mg
vitamin C(ascorbic acid) 11.92 mg
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