BBQ Shrimp Quesadillas
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Precooked shrimp, barbecue sauce, and frozen corn make this a quick lunch or weeknight meal.
- 8 oz cooked shrimp, diced
- 1 orange bell pepper, roasted or grilled and finely diced
- 2/3 cup fresh or frozen corn kernels, thawed
- 1/2 cup reduced-fat shredded Cheddar cheese
- 2 Tbs all-natural barbecue sauce
- 4 10-inch flour tortillas
- 2 tsp canola oil
- Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Repeat with the remaining oil and quesadillas.
- Cut into quarters and serve.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 83 (23%)
(14%)Total Fat 9g
(11%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrate 46g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.