Shrimp quesadillas with nectarines

Prep 15 min
Total 35 min
Makes 4 Servings



2 tsp
canola oil
450 g
frozen raw shrimp, thawed and peeled
red onion, thinly sliced
garlic clove, minced
red bell pepper, thinly sliced
nectarines, unpeeled, cut into thin wedges
1/2 cup
chopped fresh cilantro
1 tbsp
10-in. tortillas
1 cup
shredded cheddar


  • HEAT a large non-stick pan over medium-high. Add 1 tsp oil, then shrimp. Cook until shrimp turns pink, about 1 min per side. Transfer to a medium bowl.
  • ADD remaining 1 tsp oil to same pan. Add onion and garlic. Cook until onion is soft, about 2 min. Add red pepper and chili flakes. Cook until peppers are tender-crisp, 1 to 2 min. Transfer mixture to bowl with shrimp and stir in nectarines, cilantro and lime juice.
  • WIPE pan clean and return to stovetop. Lay a tortilla in frying pan. Scatter a quarter of each shrimp mixture and cheese over half a tortilla. Fold tortilla to enclose filling. Cook until underside is golden, about 2 min. Then flip and continue until other side is golden, about 2 more min. Repeat with remaining tortillas and fillings.


Calories 431, Protein 30 g, Carbohydrates 41 g, Fat 17 g, Fibre 3 g, Sodium 694 mg.
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