Recipe Overview
Prep | 25 min |
Cooking | 4 min |
Kühlen | 60 min |
Total | 89 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 915.78 mg |
carbohydrates, available | 185.21 g |
dietary fibres | 48.56 g |
docosahexanoic acid | 338.7 mg |
energy kJ | 8996 kJ |
energy kcal | 2148 kcal |
fat, total | 117.84 g |
iodine (I) | 275.24 µg |
iron (Fe) | 16.99 mg |
protein | 83.5 g |
sugars, total | 71.99 g |
vitamin A (beta-carotin) | 4.68 mg |
vitamin A (retinol) | 118.5 µg |
vitamin A (retinol-equivalent) | 900.1 µg |
vitamin B1 (thiamin) | 1.29 mg |
vitamin B6 (pyridoxine) | 3.37 mg |
vitamin B9 (folic acid) | 429.58 µg |
vitamin C (ascorbic acid) | 489.46 mg |
vitamin D (calciferol) | 12.8 µg |
zinc (Zn) | 11.92 mg |
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 ground cumin
freshly ground black peppercorns to taste
coarse salt to taste
2 ripe avocados peeled, pitted and diced
1 tablespoon fresh lemon juice
30 grams chopped onions
1 pinch Cayenne pepper
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 juice
3 tablespoons olive oil
freshly cracked black peppercorns to taste
salt to taste
4 ripe tomatoes rinsed, seeded and finely chopped
1 onion peeled and finely chopped
For Shrimp Quesadilla
paprika 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 green chillies drained well
1 chilli pepper stencil optional
225 grams cooked small frozen prawns 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
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Recipe Overview
Prep | 25 min |
Cooking | 4 min |
Kühlen | 60 min |
Total | 89 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 915.78 mg |
carbohydrates, available | 185.21 g |
dietary fibres | 48.56 g |
docosahexanoic acid | 338.7 mg |
energy kJ | 8996 kJ |
energy kcal | 2148 kcal |
fat, total | 117.84 g |
iodine (I) | 275.24 µg |
iron (Fe) | 16.99 mg |
protein | 83.5 g |
sugars, total | 71.99 g |
vitamin A (beta-carotin) | 4.68 mg |
vitamin A (retinol) | 118.5 µg |
vitamin A (retinol-equivalent) | 900.1 µg |
vitamin B1 (thiamin) | 1.29 mg |
vitamin B6 (pyridoxine) | 3.37 mg |
vitamin B9 (folic acid) | 429.58 µg |
vitamin C (ascorbic acid) | 489.46 mg |
vitamin D (calciferol) | 12.8 µg |
zinc (Zn) | 11.92 mg |
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