Open-Face Shrimp Quesadilla
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 290.3
- Total Fat: 9.8 g
- Cholesterol: 185.2 mg
- Sodium: 856.4 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 14.5 g
- Protein: 30.3 g
View full nutritional breakdown of Open-Face Shrimp Quesadilla calories by ingredient
Introduction
My version of a menu item at my favorite Mexican Restaurant. It is open face and eats like pizza. Great mixture of flavors. My version of a menu item at my favorite Mexican Restaurant. It is open face and eats like pizza. Great mixture of flavors.Number of Servings: 1
Ingredients
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1/2 tbsp Sour Cream
1/6 Lime
8 Cooked Medium shrimp
3 grams fresh Cilantro, a few sprigs chopped
1 oz Pico de Gallo
1 tbsp Salsa, Stonewall kitchen, pineapple chipotle (or your choice)
1/2 oz cheddar jack cheese, american heritage brand (walmart)
1 medium flour Tortilla, great value brand (walmart)
1/2 tbsp chutney - pataks sweet mango
Sun dried Tomatoes, about 5 strips cut up
any hot sauce
Tips
The restaurant recipe uses red chili chutney which I couldn't find so using mango chutney and adding a touch of hot sauce.
Directions
1. Preheat oven to broil
2. Spray oven-safe plate lightly with Pam and place tortilla on it and broil about 30-60 seconds until crisp. Watch carefully not to burn.
3. Mix the chutney with the salsa and add a squirt of the lime and a dot or two of hot sauce if desired.
4. Lightly spread the mixture over entire tortilla - don't over saturate
5. Sprinkle on the shredded cheese
6. Add on the chopped cilantro and sun dried tomatoes
7. Cut the shrimp into 2 or 3 pieces each & drop evenly on the tortilla.
8. Place under broiler for 1 to 2 minutes until hot - watch carefully.
9. Finish by drizzling on the pico and put sour cream right in the center..
Cut with pizza cutter into 6 wedges. Careful plate will be hot.
Serving Size: 1 serving
2. Spray oven-safe plate lightly with Pam and place tortilla on it and broil about 30-60 seconds until crisp. Watch carefully not to burn.
3. Mix the chutney with the salsa and add a squirt of the lime and a dot or two of hot sauce if desired.
4. Lightly spread the mixture over entire tortilla - don't over saturate
5. Sprinkle on the shredded cheese
6. Add on the chopped cilantro and sun dried tomatoes
7. Cut the shrimp into 2 or 3 pieces each & drop evenly on the tortilla.
8. Place under broiler for 1 to 2 minutes until hot - watch carefully.
9. Finish by drizzling on the pico and put sour cream right in the center..
Cut with pizza cutter into 6 wedges. Careful plate will be hot.
Serving Size: 1 serving
