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Skillet Shrimp Quesadillas with White Rice
A skillet Mexican shrimp quesadilla with jalapeno, corn and avocado, finished with salsa verde, cotija cheese and lime juice, served over white rice.
Ingredients
Instructions
Season the shrimp and roast it over medium-high heat until well browned, about 10 minutes.
Add the jalapeno and corn, cooking until softened, about 8 minutes.
Stir in the salsa verde, cotija cheese, lime juice and cumin for 4 minutes.
Cook the white rice separately and set aside.
Let the shrimp simmer for about 19 minutes so the flavors meld.
Fold in the avocado just before serving.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
