Shrimp, Poblano, and Pickled Jalapeno Quesadillas
Meals and Entrees
Roasted poblanos and onions gives these quesadillas a flavor boost you will love.
- 3 medium poblano peppers
- 1 medium onion, cut into ¼-inch rings
- 2 cups (12 ounces) cooked shrimp, chopped
- 3 tablespoons minced pickled jalapenos
- 6 8-inch tortillas
- 3 tablespoons avocado or canola oil
Chopped tomatoes and scallions, Cabot Sour Cream, and lime wedges for serving
POSITION oven rack about 8 inches from broiler. Preheat to high. Line a baking sheet with foil.
PLACE poblanos and onions on the prepared pan. Broil, flipping once, until the poblano skins and onions are charred, 15 to 20 minutes. (Alternatively, use an outdoor grill on high.)
TRANSFER the poblanos to a bowl and cover with plastic wrap. Let stand at room temperature for 10 to 15 minutes to help the skins loosen. Peel and discard the skins, stems and seeds.
CHOP the poblanos and onions and transfer to a large bowl. Add shrimp and pickled jalapenos.
LAY tortillas on a work surface. Spread about ½ cup of the shrimp mixture on half of each tortilla, dividing evenly. Top with shredded cheese, dividing evenly. Fold the tortillas in half, pressing gently to flatten.
HEAT 1 tablespoon oil in a large skillet over medium heat. Add 2 folded quesadillas and cook until crispy on the outside, 1-2 minutes. Flip the quesadillas and continue cooking until the cheese is melted, 1 to 2 minutes more. Repeat with the remaining 1 tablespoon oil and 2 quesadillas.
SERVE with tomatoes, guacamole, sour cream, and scallions, if desired.
- Serving Size
- 1/6 of recipe (1 quesadilla without garnishes)
- per serving
- 20 grams
- Saturated Fat
- 7 grams
- 135 milligrams
- 840 milligrams
- 29 grams
- 2 grams
- 2 grams
- 25 grams
- 244 milligrams