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Shrimp and Green Chile Quesadilla


"I created this one night out of hunger, a craving for Hatch green chile, and having only a few items in the fridge. The unexpected combination of flavors tastes wonderful!"
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41 m servings 1114 cals
Original recipe yields 2 servings (1 quesadilla)

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers, cut sides down, onto the prepared baking sheet.
  2. Cook peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Discard skins and chop peppers.
  3. Coat a large skillet with cooking spray over medium heat. Place shrimp onto tortilla; cover with the chiles, garlic, and mozzarella cheese. Add salt.
  4. Fold tortilla in half and transfer to the skillet. Cook until lightly toasted with spots of brown, 3 to 5 minutes per side.

Nutrition Facts

Per Serving: 1114 calories; 11.7 g fat; 22.8 g carbohydrates; 220.2 g protein; 2017 mg cholesterol; 2541 mg sodium. Full nutrition

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This was tasty! I did use more shrimp because I thought it needed it. 6 shrimp to 2 whole peppers just didn't seem like a good ratio to me and I'm glad I added more. On that note I'll also say t...