Mexican Shrimp Quesadillas

4 Servings
Prep: 5 min.
Total: 10 min.
  • 1 tablespoon Clover Valley™ olive oil
  • 1/2 teaspoon Clover Valley™ chili powder
  • 1/4 teaspoon Clover Valley™ ground cumin
  • 1/2 teaspoon Clover Valley™ onion powder
  • 1/4 teaspoon Clover Valley™ black pepper
  • 1 (8-ounce) bag Ocean Market frozen cooked salad shrimp, thawed and drained well
  • 1 (4-ounce) can La Preferida mild green chiles, drained well
  • ½ teaspoon Clover Valley™ dried parsley flakes
  • 4 (8-inch) Ole Xtreme Wellness hight fiber tortilla wraps
  • 1/2 cup Clover Valley™ shredded Mexican-style blend cheese, divided 
  1. In a medium skillet over medium-low heat, heat oil until hot. Add chili powder, cumin, onion powder, black pepper, shrimp, and green chiles; mix well and cook for 2 minutes or until heated through. Stir in parsley. 
  2. Coat a large skillet or griddle with cooking spray and heat over medium heat. Place a tortilla in skillet and spoon one-fourth of shrimp mixture evenly over half of tortilla. Sprinkle 2 tablespoons of cheese over shrimp and using a spatula, fold the tortilla over in half.
  3. Cook 1-1/2 to 2 minutes or until bottom of tortilla is golden brown. Flip and cook an additional 1 minute or until cheese is melted and tortilla is golden. Repeat with remaining tortillas. Slice each quesadilla in half and serve warm. 

Better-for-you Tip: Let everyone customize their own quesadilla by putting out bowls of sour cream, salsa and guacamole. And since they only have only 132 calories and no trans fat, you can enjoy these without any guilt. 

Nutrition based on 1 quesadilla:

Calories 132, Calories from Fat 45, Total Fat 5.1g, Saturated Fat 1.3g, Trans Fat 0.0g, Cholesterol 73.0mg, Sodium 653mg, Total Carbohydrate 17g, Dietary Fiber 12.0g, Sugars 0.0g, Protein 15.0g

What you'll need

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