Slow-Roasted Shrimp Quesadillas

Name: Slow-Roasted Shrimp Quesadillas
Prep time: 10 min
Cook time: 41 min
Total time: 51 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g shrimp; 1 poblano peppers; 1 cilantro; 2 cups white rice; to taste queso fresco; 2 tbsp lime juice; 2 tbsp cumin; 1 tbsp ancho chile; 2 tbsp olive oil; to taste salt and black pepper

A slow-roasted Mexican shrimp quesadilla dish with poblano peppers and cilantro, finished with queso fresco, lime juice and cumin, served over white rice.

Total time

51 min

Prep

10 min

Cook

41 min

Difficulty

easy

Cuisine

Mexican

gluten-free

Ingredients

600gshrimp

1poblano peppers

1cilantro

2 cupswhite rice

to tastequeso fresco

2 tbsplime juice

2 tbspcumin

1 tbspancho chile

2 tbspolive oil

to tastesalt and black pepper

Instructions

Season the shrimp and braise it over medium-high heat until well browned, about 10 minutes.

Add the poblano peppers, cooking until softened, about 5 minutes.

Stir in the queso fresco, lime juice, cumin and ancho chile for 3 minutes.

Cook the white rice separately and fluff with a fork.

Let the shrimp simmer gently for about 18 minutes so it stays tender and the flavors meld.

Toss through the cilantro 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

392

Protein

40.5g

Fat

8.8g

Carbs

38.4g

Fiber

2.4g

Sodium

177mg

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