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Shrimp, Jack Cheese and Poblano Chili Quesadillas

4 servings

Nutritional Facts Per Serving

32.5 g
46.9 g
3.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 476
  • Fat 17.5 g
    • Saturated   8.7 g
    • + Trans 
  • Cholesterol 180 mg
  • Sodium   1110 mg
  • Carbohydrate 46.9 g
    • Fibre   3.9 g
    • Sugars  
  • Protein 32.5 g
    • Vitamin A 18 %
    • Vitamin C 43 %
    • Calcium 33 %
    • Iron 40 %


Combine all ingredients (except the tortilla shells) in a bowl. Heat a large non-stick skillet over medium heat. Place an equal amount of the shrimp mixture on one half of each tortilla shell. Fold the tortillas over and gently press them down into a half moon shape. Cook them for 2 to 3 minutes per side, until the cheese is melted and they are golden brown. Cut into wedges and serve along with the salsa.
Note: Poblano chilis are a mild to mildly spicy, dark green chili that looks like a triangular-shaped bell pepper. They are available in the produce department.

Serving Suggestions

Make a Mexican-style meal of these quesadillas by serving them with refried beans, shredded lettuce, salsa, guacamole and Spanish-style rice.

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