Recipe Overview
Prep 25 min
Cooking 4 min
Kühlen 60 min
Total 89 min
Difficulty easy
Diet
  • meat-free
Country
  • Mexico
Category
  • main course
Allergies
  • crustaceans
  • fish
  • gluten
  • milk
  • sulphure
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
  • meat-free
Country
  • Mexico
Category
  • main course
Allergies
  • crustaceans
  • fish
  • gluten
  • milk
  • sulphure
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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