Rating: 4.5 stars
69 Ratings
  • 5 star values: 38
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

Pair quesadillas with a rich and creamy shrimp corn chowder for a delicious meal in about thirty minutes.

Recipe by Cooking Light April 2009

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

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  • Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.

Nutrition Facts

212 calories; fat 6.7g; saturated fat 3.4g; mono fat 1.5g; poly fat 0.7g; protein 19.3g; carbohydrates 18.3g; fiber 2.2g; cholesterol 130mg; iron 2.5mg; sodium 702mg; calcium 131mg.
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