Shrimp & Green Chili Quesadillas with Guacamole
INGREDIENTS
- 2 Tbsp. vegetable oil, divided
- 8 (7 to 8-inch) flour tortillas
- 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Nacho & Taco Cheese or Sargento® ChefStyle Shredded Sharp Cheddar Cheese
- 1 cup (8 oz.) small or coarsely chopped cooked shrimp*
- 1 can (4 oz.) chopped green chilies, drained
- 1/4 cup chopped cilantro or thinly sliced green onions
- 1 ripe avocado, peeled, pitted
- 2 Tbsp. salsa
- 1/4 tsp. garlic salt
DIRECTIONS
- 1
Brush 1 tablespoon oil over 4 of the tortillas. Place oiled sides down on cookie sheet. Combine cheese, shrimp, green chilies and cilantro; spoon evenly over tortillas, spreading to edges. Top with remaining tortillas, pressing down to compact filling. Brush remaining 1 tablespoon oil over tops of tortillas.
- 2
Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes longer.
- 3
While quesadillas are baking, prepare guacamole by mashing avocado with salsa and garlic salt. Cut quesadillas into quarters; serve with guacamole and, if desired, additional salsa.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Yield: Serves: 4 as main dish or makes 1 dozen appetizers
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See Nutrition Facts
Serves: 4 as main dish or makes 1 dozen appetizers
Amount Per Serving
Calories 685
Total Fat 33.2g
Saturated Fat 12.6g
Trans Fat 15.5g
Polyunsaturated Fat 2.6g
Cholesterol 158g
Sodium 1297g
Carbohydrates 62g
Protein 34g
Dietary Fiber 6g
Vitamin A 79g
Vitamin C 15g
Calcium 406g
Iron 5g
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