Shrimp and Cilantro Pesto Quesadilla
Elevate your weeknight dinner game with these irresistible Shrimp and Cilantro Pesto Quesadillas! Bursting with vibrant flavors, this recipe combines tender, sautéed shrimp with a zesty homemade cilantro pesto made from fresh cilantro, spinach, Parmesan cheese, garlic, and a splash of lime juice for a tangy kick. Layered with gooey mozzarella cheese and folded into golden, crispy tortillas, each bite is a perfect balance of creamy, cheesy, and herby goodness. Quick to prepare in just 30 minutes, these quesadillas make for a satisfying meal or snack, and they pair beautifully with salsa, guacamole, or sour cream for dipping. Perfect for shrimp lovers, this recipe is your ticket to an easy yet gourmet Tex-Mex delight!
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Recipe Information
Ingredients
- 250 grams Fresh shrimp (peeled and deveined)
- 4 pieces Large flour tortillas
- 200 grams Mozzarella cheese (shredded)
- 1 cup Fresh cilantro leaves
- 1 cup Fresh spinach leaves
- 50 grams Parmesan cheese (grated)
- 2 pieces Garlic cloves
- 5 tablespoons Olive oil
- 2 tablespoons Lime juice
- 0.5 teaspoons Red chili flakes
- 1 teaspoons Salt
- 1 teaspoons Black pepper
Instructions
Prepare the cilantro pesto: In a food processor, combine cilantro, spinach, Parmesan cheese, garlic, lime juice, salt, and black pepper. Pulse until the mixture is finely chopped. With the processor running, slowly drizzle in 3 tablespoons of olive oil until the pesto is smooth. Set aside.
Season the shrimp with salt, black pepper, and red chili flakes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and sauté for 2-3 minutes on each side or until they turn pink and are fully cooked. Remove from heat and set aside.
Lay one tortilla flat on a clean surface. Spread a generous layer of cilantro pesto over half the tortilla. Add an even layer of shrimp on top of the pesto, followed by a layer of shredded mozzarella cheese.
Fold the tortilla in half to cover the filling and form a semi-circle. Repeat with the remaining tortillas and ingredients.
Heat a clean skillet or griddle over medium heat. Place one quesadilla at a time in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Remove the cooked quesadilla from the skillet and let it rest for a minute before slicing into wedges.
Serve warm with a side of salsa, sour cream, or guacamole if desired.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 6125 mg | 266% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.2 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2065 mg | 159% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
