Buffalo Shrimp Quesadillas
Ingredients
- 1 onion, diced
- 1 green bell pepper, chopped
- 2 Tbsp olive oil
- 1½ lb peeled and deveined, large raw shrimp
- ¾ cup Buffalo sauce
- 1 tsp ground cumin
- 6 soft taco-size low-carb flour tortillas
- 3 cups shredded Mexican-blend cheese
- ¾ cup sour cream
- 3 Tbsp salsa
- 2 limes, cut into wedges
Instructions
- Cook onion and bell pepper in hot oil in a large skillet over medium-high heat 6 to 8 minutes until onions are translucent and pepper is tender.
- Add shrimp, buffalo sauce, and cumin; cook 3 minutes or until shrimp turn pink.
- Divide mixture among tortillas; top with cheese. Fold in half.
- Cook quesadillas, in batches, in a large skillet coated with cooking spray 3 minutes per side or until lightly browned.
- Top with sour cream and salsa; serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
467
|
467
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 35 | 35 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 1420 | 1420 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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