I must admit, since creating the chicken wraps from the Sargento recipe site a couple weeks back, I’ve found myself surfing back there on occasion, looking for more quick and tasty dinner time ideas. Last night the return trip arose from a desire to use up some leftover cooked shrimp from a low country boil eaten the night before. I popped over to take a gander and right on the front page, staring straight at me as if to say, “eat me you sassy, hungry home cook you”, was a simple and straightforward recipe for chipotle shrimp quesadillas.
As always, I ended up making a few adjustments to accommodate what I had on hand but regardless, they turned out perfect. Twenty minutes later dinner was on the table and everyone was enjoying a south of the border feast. I even managed to put together a little homemade pico de gallo as a flavorful accompaniment.
I’ve had so much fun experimenting with Sargento’s new thin cheese that now I’d like to offer up the same opportunity for you. I have three coupons available for free packages of their Ultra Thin Slices. If you’d like a shot at snagging these valuable papers, simply leave a comment below and I’ll enter you into the fray. Comments will be accepted through midnight of the 24th and the winner will be announced this Friday the 25th. Good luck!
Enough mealtime banter. Let’s eat.
Grab up a handful of tortillas (I used whole wheat for added goodness) and brush a little oil on the outsides. Drop them, oil side down, onto a baking sheet and slap a couple pieces of cheese on top (I lined mine with foil for the lazy man’s clean-up).
Now grab up your toppings. Here’s what Sargento’s recipe calls for:
I also added a bit of spinach and a couple spices because the mood was hitting me. Top it off with a few more slices of cheese, or if you’re like me, a handful of shredded pepper jack for a little extra kick butt flavor fabulousness.
Top with another oil brushed tortilla and slide into the oven to cook up. Serve with salsa or, if your salsa kicked the bucket and you’re too lazy to run to the store for another jug (ahem, just sayin’), make up a quick batch of pico de gallo. My version was simply a chopped roma tomato, a little diced red onion and a few flavor enhancers added for good measure.
Time to serve it all up and enjoy yet another kitchen success that you’ve created.
Note: I received products and compensation from Sargento Foods Inc. and the Motherhood as part of my participation in this campaign. As always, all thoughts and opinions expressed in this post are my own.
Yield: 2 Eight Piece Quesadillas
Total Time: 30 min
Adapted from Sargento's Recipe for Chipotle Shrimp Quesadillas
4 Tortillas (I used whole wheat)
1/2 Tbsp Olive Oil
6 Slices of Sargento Ultra Thin Cheddar
6-8 Large Shrimp, Chopped
1 Green Onion, Chopped (both whites and greens)
1 Roma Tomato, Chopped
1 Avocado, Sliced Thin
2-3 Handfuls Fresh Spinach, Chopped
1-2 Oz. Shredded Pepper Jack Cheese
Garlic Powder for sprinkling over the quesadilla
Cumin for sprinkling over the quesadilla
For the Pico de Gallo:
2 Roma Tomatoes, Chopped
1/4 Red Onion, Minced
1 Tbsp Fresh Cilantro, Chopped Fine
1/2 Lime, Juiced
1/2 tsp Apple Cider Vinegar
1/4 tsp Garlic Powder
1/4 tsp Cumin
Salt to Taste
Brush the outsides of the tortillas with the oil and lay, greased side down, onto a cookie sheet.
Add 3 slices of cheese to each quesadilla.
Follow that up with the shrimp, onion, tomatoes, avocado, spinach, additional cheese and spices.
Top with another oil brushed tortilla.
Place quesadillas into an oven preheated to 450 degrees and let cook for about 5-7 minutes, flipping over midway if the top is getting to cooked.
Pull out and serve with salsa or homemade pico de gallo.
To make the pico de gallo, simple combine the above listed ingredients; the tomatoes, onion, cilantro, lime juice, vinegar, garlic powder, cumin and salt.
Amount Per Serving (When Calculated for a one quesadilla portion)
Calories 529.0, Total Fat 35.4 g, Saturated Fat 12.7 g, Polyunsaturated Fat 2.4 g, Monounsaturated Fat 14.9 g, Cholesterol 89.5 mg, Sodium 773.7 mg, Potassium 717.7 mg, Total Carbohydrate 35.4 g, Dietary Fiber 10.9 g, Sugars 1.7 g, Protein 23.1 g