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Ingredients41 m servings 1114 cals
Original recipe yields 2 servings (1 quesadilla)
- 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.
- 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.
- Coat a large skillet with cooking spray over medium heat. Place shrimp onto tortilla; cover with the chiles, garlic, and mozzarella cheese. Add salt.
- Fold tortilla in half and transfer to the skillet. Cook until lightly toasted with spots of brown, 3 to 5 minutes per side.
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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