Shrimp and Green Chile Quesadilla

I created this one night out of hunger, a craving for Hatch green chile, and having only a few items in the fridge. The unexpected combination of flavors tastes wonderful!



Step: 1

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers, cut sides down, onto the prepared baking sheet.

Step: 2

Cook peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Discard skins and chop peppers.

Step: 3

Coat a large skillet with cooking spray over medium heat. Place shrimp onto tortilla; cover with the chiles, garlic, and mozzarella cheese. Add salt.

Step: 4

Fold tortilla in half and transfer to the skillet. Cook until lightly toasted with spots of brown, 3 to 5 minutes per side.


Per Serving: 1114 calories; protein 220.2g; carbohydrates 22.8g; fat 11.7g; cholesterol 2016.7mg; sodium 2540.5mg.

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