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Shrimp Fried Rice Quesadillas Recipe

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Easy to make and always a treat, these fun quesadillas are bursting with flavor. The pepper Jack cheese gives them a nice kick. Feel free to add leftover fried rice.—Artland Campbell, Hyannis, Massachusetts

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Shrimp Fried Rice Quesadillas Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1/4 pound uncooked small shrimp, peeled and deveined
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
3 tablespoons butter, divided
1 egg, beaten
1/3 cup cooked long grain rice
1 tablespoon reduced-sodium soy sauce
2 slices pepper Jack cheese (3/4 ounce each)
2 flour tortillas (8 inches)

Directions

In a small skillet, saute the shrimp, onion and peppers in 1 tablespoon butter until shrimp turn pink; remove and keep warm.
In a small bowl, whisk the egg. In the same skillet, heat 1 tablespoon butter until hot. Add egg; cook and stir over medium heat until egg is completely set. Stir in the rice, soy sauce and shrimp mixture.
Spread remaining butter over one side of each tortilla. Place tortillas butter side down, on a griddle. Place a slice of cheese on each tortilla. Sprinkle shrimp mixture over half of each tortilla. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Yield: 2 servings.

Nutritional Facts 1 serving equals 511 calories, 30 g fat (16 g saturated fat), 242 mg cholesterol, 903 mg sodium, 37 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Shrimp Fried Rice Quesadillas in Country Woman December/January 2012, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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