Skillet Shrimp Quesadillas with White Rice

Name: Skillet Shrimp Quesadillas with White Rice
Prep time: 22 min
Cook time: 16 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500g shrimp; 1 cup jalapeno; 150g corn; 1 avocado; 4 servings white rice; to taste salsa verde; 2 tbsp cotija cheese; 1 tbsp lime juice; 2 tsp cumin; 3 tbsp olive oil; to taste salt and black pepper

A skillet Mexican shrimp quesadilla with jalapeno, corn and avocado, finished with salsa verde, cotija cheese and lime juice, served over white rice.

Total time

38 min

Prep

22 min

Cook

16 min

Difficulty

medium

Cuisine

Mexican

gluten-free

Ingredients

500gshrimp

1 cupjalapeno

150gcorn

1avocado

4 servingswhite rice

to tastesalsa verde

2 tbspcotija cheese

1 tbsplime juice

2 tspcumin

3 tbspolive oil

to tastesalt and black pepper

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.

Calories

382

Protein

34.8g

Fat

19.3g

Carbs

21g

Fiber

5.4g

Sodium

240mg

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