Nutrition Facts

Serving Size 43 g

(Approx. 36 Servings)

Amount Per Serving

Calories	90	Calories From Fat	35

% Daily Value*

Total Fat 4 g	6%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 20 mg	7%

Sodium 180 mg	8%

Total Carbohydrate 8 g	3%

Dietary Fiber 1 g	4%

Sugars 2 g

Protein	5 g

Vitamin A 2%	•	Iron 0%

Vitamin C 4%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Shrimp Caribbean Quesadillas

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Serves

36 People

Ingredients

Recipe makes 36 Servings

1 Tbsp H-E-B Extra Light Olive Oil

16 Oz H-E-B Large Peeled and Deveined Wild Brown Shrimp, thawed

2 jalapeno pepper, seeded and thin sliced

12 Oz H-E-B Pineapple Pico de Gallo

1 Tbsp ginger, grated

1/2 cup(s) Hill Country Fare Coconut, shredded

12 H-E-B Bakery Fresh Flour Tortillas

8 Oz H-E-B 2% Shredded Monterey Jack Cheese

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Instructions

Heat heavy-bottom skillet over high heat 3 minutes.

Add oil, shrimp and jalapeño strips, stir-fry 4 minutes or until shrimp are almost cooked. Add pineapple pico de gallo, ginger, and coconut, stir-fry 4 more minutes or until juice is absorbed. Set aside.

Heat large heavy-bottom skillet or griddle over medium heat 3 minutes.

Place 2 to 4 tortillas on griddle, sprinkle 1 tablespoon cheese on half of each. Spread 1/4 cup shrimp mixture over cheese.

Top with 2 tablespoons cheese. Fold tortilla over. Allow bottom to get crispy brown. Carefully turn over. Cook 2 to 3 minutes or until cheese melts.

Place quesadillas on cutting surface, cut each into 3 wedges. Serve warm.

Source:

My H-E-B Texas Life Magazine