Marinated Shrimp Quesadillas
Plump shrimp are sautéed with bell peppers, onion, garlic, and a dusting of Old Bay, then folded into golden tortillas with melted cheese. On the side: a vibrant pesto remix, made Mexican-style with cilantro, pumpkin seeds, cotija, jalapeño, and lime. It’s herby, tangy, creamy, and built to dip, drizzle, or devour by the spoonful.
Nutritional facts
Protein
36g
Carbs
64g
Calories
880
Fat
56g
Ingredients
Flour Tortilla, Shrimp, Sour Cream, Canola and Olive Oil Blend, Mozzarella Cheese, Oaxacan Cheese, Cabbage, Green Bell Pepper, Yellow Bell Pepper, Red Bell Pepper, Cilantro, Onion, Cotija Cheese, Roasted Pumpkin Seeds, Lime Juice, Garlic, Old Bay Seasoning, Greek Yogurt, Kosher Salt, Whole Milk, Jalapeno Peppers, Black Pepper, Sweet Paprika
Reviews
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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