© Marcus Nilsson - www.marcusnilsson.com
Recipe information
Total Time
35 minutes
Yield
Makes 4 Servings
Ingredients
2
cups reserved Shrimp and Coconut Curry with Green Beans (click for recipe)
2
tablespoons chopped fresh cilantro plus additional (for garnish)
3
jalapeño chiles, seeded, thinly sliced
2
tablespoons chopped shallot
1
tablespoon fresh lime juice
2
cups coarsely grated Jack cheese
8
7- to 8-inch-diameter flour tortillas
8
teaspoons extra-virgin olive oil, divided
Need to make a substitution?
Preparation
Step 1
Drain sauce from curry; place 2 tablespoons in bowl. Chop shrimp and beans; add to bowl. Mix in 2 tablespoons cilantro, chiles, shallot, and lime juice. Spread filling, then cheese over 4 tortillas. Top each with another tortilla.
Step 2
Heat 2 large nonstick skillets over medium-high heat; add 2 teaspoons oil to each. Place 1 quesadilla in each pan. Cover; cook until bottom is golden, 2 to 3 minutes. Turn; cook uncovered 2 to 3 minutes longer. Repeat with remaining quesadillas and oil. Top quesadillas with additional cilantro.
Nutrition Per Serving
One serving contains: Calories (kcal) 718.4 %Calories from Fat 55.2 Fat (g) 44.1 Saturated Fat (g) 21.0 Cholesterol (mg) 155.5 Carbohydrates (g) 47.6 Dietary Fiber (g) 7.1 Total Sugars (g) 9.3 Net Carbs (g) 40.5 Protein (g) 37.1 Sodium (mg) 499.4