Claire Tansey uses fresh, seasonal nectarines to boost the flavour in quesadillas.

Shrimp quesadillas with nectarines

Ingredients:

• 2 tsp canola oil
• 450 g shrimp, thawed and peeled
• 1/2 red onion, thinly sliced
• 1 garlic clove, minced
• 1 red pepper, thinly sliced
• 1 tsp hot-red-chili flakes
• 2 nectarines, unpeeled, cut into thin wedges
• 1/2 cup chopped cilantro
• 1 tbsp lime juice
• 4 10-in. tortillas
• 1 cup shredded cheddar

Method: 

Heat a large non-stick pan over medium-high. Add 1 tsp oil, then shrimp. Cook until shrimp turns pink, about 1 min per side. Transfer to a medium bowl.

Add remaining 1 tsp oil to same pan. Add onion and garlic. Cook until onion is soft, about 2 min. Add red pepper and chili flakes. Cook until peppers are tender-crisp, 1 to 2 min. Transfer mixture to bowl with shrimp and stir in nectarines, cilantro and lime juice.

Wipe pan clean and return to stovetop. Lay a tortilla in frying pan. Scatter a quarter each of shrimp mixture and cheese over half of tortilla. Fold tortilla to enclose filling. Cook until underside is golden, about 2 min. Then flip and continue until other side is golden, about 2 more min. Repeat with remaining tortillas and fillings.

Serves 4 | Per serving 431 calories, 30 g protein, 41 g carbs, 17 g fat, 3 g fibre, 694 mg sodium. Excellent source of vitamin B12.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine

Photo credit Roberto Caruso