Southwest Shrimp Quesadillas
with Mandarin Salsa & Red Pepper Crema
- Wheat
- Soy
- Shellfish
- Milk
Spiced chicken and melty Mexican cheese are wrapped in golden tortillas, topped with zesty mandarin scallion salsa and smoky red pepper crema. This isn’t your average quesadilla—it’s a flavor fiesta that transforms humble ingredients into crispy, creamy, tangy handheld heaven.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Onion
4 ounce
Mandarin Orange Slices
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice onion. Finely dice tomato. Trim and thinly slice scallions. Roughly chop cilantro. Drain and finely dice mandarin orange. Quarter lime.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, onion, Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Add ¼ cup water (½ cup for 4 servings); cook until evaporated, 1-2 minutes. Turn off heat; transfer to a large bowl.
Place tortillas on a clean work surface; sprinkle one half of each tortilla with Mexican cheese blend and chicken mixture.
Fold tortillas in half to create quesadillas.
Heat a drizzle of oil in pan used for chicken over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 1-2 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.
In a small bowl, combine tomato, scallions, cilantro, mandarin orange, and juice from half the lime; season with salt.
In a separate small bowl, combine red pepper crema and juice from remaining lime.
Cut quesadillas into wedges; divide between plates. Top with salsa and serve with crema on the side.
