✨CHIPOTLE SHRIMP QUESADILLA ✨

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly swap for cooking.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a cost-effective protein alternative.

Prepare for Cinco de Mayo by making Chipotle shrimp quesadilla.

Chop 1/2 to 3/4 pound of peeled, deveined shrimp for the filling.

In a bowl, mix 1/2 cup of fire-roasted tomato salsa with the shrimp.

Add 1 tablespoon of pureed chipotle in adobo or Chipotle Tabasco to the shrimp mixture.

Add a splash of tequila to the shrimp mixture for flavor.

Heat olive oil in a skillet to coat the bottom.

Add the shrimp mixture to the skillet and cook until shrimp is pink and cooked through.

Stir in the salsa with the shrimp in the skillet.

Juice 1 lime and mix with 1 clove of garlic, 1 small Serrano or jalapeno pepper, and salt to make guacamole.

Mash 1 Hass avocado into the guacamole mixture and add a dollop of sour cream.

Use non-aerosol cooking spray in a small cast-iron skillet to toast the corn tortillas.

Toast one side of the tortilla, then flip it to build the quesadilla.

Layer pepper jack and cheddar cheese on the toasted side of the tortilla, then add the chipotle shrimp mixture.

Fold the tortilla in half and let it cook until the cheese is melted and the tortilla is blistered.

Serve with extra salsa, guacamole, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens