Grammy's Kitchen · Quesadillas · Shrimp Quesadillas with Tomato Avocado Salsa
One of 80 quesadillas recipes we measured
from www.skinnytaste.com
4 cooks on www.skinnytaste.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 2% |
| aromatics | 6% | 6% |
| vegetables and beans | 118% | 6% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 16 large shrimp (cleaned and deviened) | |
| cumin | |
| garlic powder | |
| salt and fresh pepper | |
| cooking spray | |
| 4 scallions (chopped) | |
| 170 g | 6 oz Cabot's 75% Light Vermont Cheddar (shredded) |
| 8 6" low carb whole wheat flour tortillas (I used La Tortilla Factory) | |
| 1 medium tomato (diced) | |
| 200 g | 1 hass avocado (diced) |
| 1 lime (juice of) | |
| 6 g | 1 tbsp cilantro (chopped) |
| 10 g | 1 tbsp red onion (finely minced) |
Method: 9 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made the shrimp quesadilla’s but with store bought salsa. They were delicious. The cleanup was longer than the prep, even with cleaning as I went…but it was worth it. Will do this with chicken next time.” — a cook, 5.0★
“Super tasty! I ended up just spreading the avocado on the top tortilla because when stuff falls out of my children's quesadillas they never eat it. The lime juice is crucial to brightening everything up.” — a cook, 4.0★