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Shrimp Quesadilla

 Shrimp Quesadilla
Quick and simple enough for any weekday, this dish boasts a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you like. Tiffany Bryson-San Antonio, Texas
2 ServingsPrep/Total Time: 30 min.


  • 1/4 cup chopped onion
  • 1 tablespoon finely chopped jalapeno pepper
  • 1/2 pound uncooked shrimp, peeled, deveined and chopped
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1/4 cup chopped tomato
  • 4 flour tortillas (6 inches)
  • 1/3 cup shredded reduced-fat Mexican cheese blend


  • In a large nonstick skillet coated with cooking spray, cook and stir
  • onion and jalapeno until tender. Add the shrimp, cumin and pepper;
  • cook and stir until shrimp turn pink. Transfer to a small bowl; stir
  • in tomato.
  • Coat the same skillet with cooking spray; add one tortilla. Top with
  • half of cheese, half of shrimp mixture and one tortilla. Cook over
  • medium heat for 2-3 minutes on each side or until lightly browned;
  • remove. Repeat with remaining tortillas, cheese and shrimp mixture,
  • spraying pan as needed. Cut into wedges. Yield: 2 servings.
Nutritional Facts: 1 quesadilla equals 333 calories, 11 g fat (2 g saturated fat), 181 mg cholesterol, 777 mg sodium, 30 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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Shrimp Quesadilla (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.