Shrimp and Sweet Potato Quesadillas

5 from 1 reviews



8 ounces raw, peeled and deveined shrimp

1 clove garlic, minced

1 teaspoon oil

1 tablespoons hot sauce (like Tapatío or another smooth hot sauce)

1 tablespoon lime juice


2 green onions, minced

2 tablespoons minced cilantro or parsley

1 medium sweet potato

2 tablespoons butter

8 ounces (weight) grated Monterey jack or other mild cheese

8 flour or corn tortillas

Salsa for serving


First thing, start cooking that sweet potato. Cut in half lengthwise and place face-down on a microwave safe plate with a little water. Cook on high heat for about 3 minutes. Carefully (hot!) flip and cook another 3 minutes. Keep doing that until it’s really soft.

Meanwhile, heat the oil in a skillet over medium-high and add the shrimp and garlic. The shrimp cooks so fast, like 2 minutes. Toss and stir until all the shrimp are pink and firm (hehe) then add the hot sauce and lime juice and about 1/4 teaspoon salt. Transfer shrimp to a cutting board.

Now attention to the tater: Scrape the meat into a bowl and add the butter. Mash with a fork until pretty smooth and season with about 1/4 teaspoon salt.

Coarsely chop the shrimp and mix with the green onion and cilantro.

Make tortilla sandwiches: Tortilla; couple tablespoons grated cheese; 1/4 cup blob of sweet potato smeared around; 1/4 of the chopped shrimp; more cheese

Cook these on a griddle or in a dry skillet over medium heat for 1-2 minutes on each side until cheese is melted and tortillas are crisp. Cut into wedges and serve it up. Now go watch TV. That was hard and you deserve a break.


Nutrition info is with flour tortillas. Corn tortillas will be slightly less calories and fat


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