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