Shrimp & Corn Quesadilla With Chimichurri Dipping Sauce Recipe

Name: Shrimp & Corn Quesadilla With Chimichurri Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Chopped Fresh Cilantro; 3 cloves Garlic; 3 Tablespoons Nonfat Greek Yogurt; 1/2 teaspoons Pepper; 1/4 teaspoons Sea Salt; 1/2 whole Jalapeno (seeds Removed); 1/2 pounds Shrimp, Peeled And De-veined; 1 teaspoon Old Bay Seasoning; 1 teaspoon Olive Oil; 6 whole Corn Tortillas; 1/2 cups Pepper Jack Cheese; 1/2 cups Cilantro, Chopped; 1 ear Corn, Roasted, And Kernels Cut Off The Cob; 2 whole Radishes, Sliced; 1 cup Zuchinni, Sliced And Cooked Your Preferred Way; 1/2 cups Cheddar Cheese; 1/4 cups Cojita Cheese

Servings: persons

1/2 cups Chopped Fresh Cilantro
3 cloves Garlic
3 Tablespoons Nonfat Greek Yogurt
1/2 teaspoons Pepper
1/4 teaspoons Sea Salt
1/2 whole Jalapeno (seeds Removed)
1/2 pounds Shrimp, Peeled And De-veined
1 teaspoon Old Bay Seasoning
1 teaspoon Olive Oil
6 whole Corn Tortillas
1/2 cups Pepper Jack Cheese
1/2 cups Cilantro, Chopped
1 ear Corn, Roasted, And Kernels Cut Off The Cob
2 whole Radishes, Sliced
1 cup Zuchinni, Sliced And Cooked Your Preferred Way
1/2 cups Cheddar Cheese
1/4 cups Cojita Cheese

1
In food processor combine all ingredients for chimichurri sauce.
2
Process well and set aside.
3
Toss shrimp with the Old Bay seasoning.
4
In a large cast iron skillet over high heat heat 1 teaspoon olive oil.
5
Add shrimp to the skillet.
6
Sear 2 minutes on 1st side.
7
Flip, and cook another 1-2 minutes until shrimp are opaque.
8
Remove shrimp from skillet and cut into bite-size pieces.
9
Wipe out the same skillet.
10
Over medium heat spray with cooking spray and lay down 1 tortilla.
11
Sprinkle tortilla with pepper jack cheese, shrimp, cilantro, corn kernels, radishes, zucchini, and top with cheddar cheese and cojita cheese.
12
Place another tortilla on top and give it a little spray of cooking oil.
13
Cook quesadilla about 3 minutes per side, or until golden brown and cheese is melted.
14
Repeat process for remaining quesadillas.
15
Cut into 4 pieces and serve with chimichurri sauce.
16
Enjoy.

386

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.

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

You need 17 ingredients. The key ingredients include: 1/2 cups Chopped Fresh Cilantro, 3 cloves Garlic, 3 Tablespoons Nonfat Greek Yogurt, 1/2 teaspoons Pepper, and more.

Yes, Shrimp & Corn Quesadilla With Chimichurri Dipping Sauce 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.

Shrimp & Corn Quesadilla With Chimichurri Dipping Sauce

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