Spicy Southwestern Pepper Lime Shrimp Quesadilla Recipe

Name: Spicy Southwestern Pepper Lime Shrimp Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 qt. KRAFT Ranch Dressing (FS); 2 Tbsp. chipotle chile pepper (powdered); 3 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce; 3 cups lime juice; 192 each shrimp (16 to 20 count), cleaned Safeway 1 lb For $8.99 thru 02/09; 3 gal. Monterey Jack cheese, shredded; 3 qt. tomatoes, finely chopped; 3 cups red onions, finely chopped; 3 cups cilantro, chopped; 48 each spinach and herb-flavored flour tortillas (12 inch)

Servings: persons

3 qt. KRAFT Ranch Dressing (FS)
2 Tbsp. chipotle chile pepper (powdered)
3 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
3 cups lime juice
192 each shrimp (16 to 20 count), cleaned Safeway 1 lb For $8.99 thru 02/09
3 gal. Monterey Jack cheese, shredded
3 qt. tomatoes, finely chopped
3 cups red onions, finely chopped
3 cups cilantro, chopped
48 each spinach and herb-flavored flour tortillas (12 inch)

1
Beat dressing and chipotle pepper in large bowl (or small bowl for trial recipe) with wire whisk until well blended.
2
Cover and refrigerate until ready to use.
3
Combine barbecue sauce and lime juice in large saucepan (or small saucepan for trial recipe).
4
Bring to boil on medium-high heat.
5
Reduce heat to low; simmer 15 min.
6
(or 5 min.
7
for trial recipe) or until slightly thickened, stirring occasionally.
8
Keep warm until ready to use.
9
Grill shrimp over high heat until shrimp turn pink.
10
Remove from grill.
11
Chop shrimp into 1/2-inch pieces.
12
Add to barbecue sauce mixture; toss to coat.
13
For each serving: Sprinkle 1 cup of the cheese onto bottom half of 1 of the tortillas; top with 3 oz.
14
of the shrimp, 1/4 cup tomato and 1 Tbsp.
15
each onion and cilantro.
16
Fold tortilla in half to enclose filling.
17
Place on greased flat-top griddle; cook 1 to 2 min.
18
on each side or until golden brown on both sides.
19
Cut into 4 wedges; arrange on serving plate.
20
Serve with 2 oz.
21
of the dressing mixture in a small souffle cup on the side.

5513

kcal

Calories

Fat

Carbs

1215

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 10 ingredients. The key ingredients include: 3 qt. KRAFT Ranch Dressing (FS), 2 Tbsp. chipotle chile pepper (powdered), 3 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce, 3 cups lime juice, and more.

Yes, Spicy Southwestern Pepper Lime Shrimp Quesadilla 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.

Spicy Southwestern Pepper Lime Shrimp Quesadilla

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