Mini Shrimp and Black Eyed Pea Quesadillas Recipe

Name: Mini Shrimp and Black Eyed Pea Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame oil; 10 to 12 medium shrimp, peeled, deveined and sliced laterally in half; 1 tablespoon chopped garlic; 1 fresh jalepeno, seeds and membranes removed, diced small; Juice of one lime; 1 tablespoon soy sauce; 1 package of 6-inch flour tortillas; 2 cups fresh spinach, chiffonade; 1 cup black eyed peas, canned or frozen can be used, cooked until warm and tender; 1 cup sliced scallions; 2 tomatoes rough small chop; 1/8 cup fine chiffonade cilantro for garnish; 1 1/2 cups shredded mozzarella or Monterey Jack cheese

Servings: persons

1 tablespoon sesame oil
10 to 12 medium shrimp, peeled, deveined and sliced laterally in half
1 tablespoon chopped garlic
1 fresh jalepeno, seeds and membranes removed, diced small
Juice of one lime
1 tablespoon soy sauce
1 package of 6-inch flour tortillas
2 cups fresh spinach, chiffonade
1 cup black eyed peas, canned or frozen can be used, cooked until warm and tender
1 cup sliced scallions
2 tomatoes rough small chop
1/8 cup fine chiffonade cilantro for garnish
1 1/2 cups shredded mozzarella or Monterey Jack cheese

1
In a large saute pan, heat sesame oil over high heat and add shrimp when it quivers.
2
Toss for approximately 1 minute, then add garlic, jalapenos, lime juice and soy sauce.
3
Cook just until shrimp are slightly firm, a total of 3 to 4 minutes.
4
Remove with slotted spoon and place in a bowl.
5
Heat a medium saute pan over high heat and add tortillas.
6
Do not add any oil.
7
Cook for approximately 5 seconds on both sides.
8
Repeat with the number of tortillas desired for guests.
9
Lay out tortillas for assembly on a sheet tray.
10
Begin with spinach to establish a layer between shrimp mixture as it is moist.
11
Next apply black eyed peas, scallions, tomatoes, cilantro and top with cheese.
12
Flash under broiler until cheese is melted.
13
Remove from broiler, fold in half, cut into wedge pieces and arrange on plate.
14
Top with chipotle sauce and scallions.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon sesame oil, 10 to 12 medium shrimp, peeled, deveined and sliced laterally in half, 1 tablespoon chopped garlic, 1 fresh jalepeno, seeds and membranes removed, diced small, and more.

Yes, Mini Shrimp and Black Eyed Pea Quesadillas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Shrimp and Black Eyed Pea Quesadillas

How did you like this recipe?

Frequently Asked Questions