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Nutrition Facts
Serving Size 145 g
(Approx. 8 Servings)
Amount Per Serving
Calories 180 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 200 mg 8%
Total Carbohydrate 17 g 6%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 16 g
Vitamin A 6% • Iron 2%
Vitamin C 35% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Shrimp Quesadillas

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Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp H-E-B Extra Light Tasting Olive Oil
2 cup(s) H-E-B Large Peeled and Deveined Wild Brown Shrimp, thawed
2 jalapeño pepper, seeded and thinly sliced
12 Oz H-E-B Pico de Gallo Pineapple
1 Tbsp ginger, grated
2 Tbsp sweetened coconut flakes
8 corn tortillas
1 cup(s) H-E-B Shredded Low-Fat Cheddar Cheese
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Instructions

1
Heat skillet over high heat 2 minutes.
2
Add oil, shrimp and jalapeño strips and sauté 4 minutes, or until shrimp is almost cooked.
3
Add pico de pineapple, ginger, and coconut. Sauté 3 additional minutes until juice is absorbed. Remove from heat; set mixture aside.
4
Heat tortilla on griddle. Sprinkle with 1 to 2 tablespoons cheese, place 1/4 cup shrimp mixture over tortilla, and top with another tortilla.
5
Flip quesadilla and cook additional 2 to 3 minutes. Cut into wedges and serve.

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