Recipes
Made with passion
Chipotle Shrimp Quesadilla
Serves 6 / 30 min
Ingredients
- 6 Casa Mendosa® Whole Wheat 10 Large Tortillas
- 1 lb. uncooked medium shrimp, peeled and deveined
- 2 tbsp. olive oil
- 1 cup -yellow onion, chopped
- 1 cup -bell peppers, chopped
- 1 tbsp. -garlic, minced
- ½ cup canned yellow corn, drained
- ½ cup -canned black beans, drained
- 2 tbsp. chipotle and ancho hot sauce
- ¼ cup lime juice
- ¼ cup fresh cilantro, chopped
- 4 cups Mexican blend cheese
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tbsp. -salt (plus more to taste)
- 1 tsp ground black pepper (plus more to taste)
Directions
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
- In a medium-sized bowl, lightly season shrimp with salt, ground black pepper, and 1 tbsp. of chili powder. Mix and marinate in the refrigerator for 10 minutes.
- In the meantime heat 2 tbsp. of oil on medium-high heat in a large skillet or pan. Add onion, bell pepper, and garlic and cook until tender (about 3 minutes).
- Add the corn, black beans, chipotle, and ancho hot sauce remaining chili powder, ground cumin, dried oregano, 1 tbsp. of salt, 1 tsp of ground black pepper, and lime juice. Mix and cook for about 3 minutes. Stir occasionally to prevent burning.
- Add the seasoned shrimp and cook for another 2 -3 minutes or until the shrimp begins to turn pink mixing every minute for even cooking.
- Transfer the mixture to a bowl and clean your skillet before placing it back on the heat. Spray the pan with non-stick spray and place a tortilla in the pan and sprinkle cheese on one side.
- Divide shrimp mixture into thirds and add 1/3 on top of the cheese.
- Top with cheese and fold the tortilla in half.
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