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