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Picture of Dinner Tonight: Shrimp Quesadilla with Kale Recipe
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1093 kcal 55 %
  • Fat 69 g 106 %
  • Saturated 23 g 115 %
  • Carbs 83 g 28 %
  • Fiber 23 g 93 %
  • Protein 50 g 100 %
  • Cholesterol 266 mg 89 %
  • Sodium 1593 mg 66 %
  • Calcium 908 mg 91 %
  • Magnesium 182 mg 43 %
  • Potassium 2006 mg 43 %
  • Iron 8 mg 46 %
  • Zinc 6 mg 52 %
  • Phosphorus 863 mg 123 %
  • Vitamin A 547 µg 61 %
  • Vitamin C 153 mg 171 %
  • Thiamin (B1) 1 mg 65 %
  • Riboflavin (B2) 1 mg 77 %
  • Niacin (B3) 9 mg 58 %
  • Vitamin B6 1 mg 64 %
  • Folate equivalent (total) 443 µg 111 %
  • Vitamin B12 1 µg 23 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 7 mg 48 %
  • Vitamin K 482 µg 402 %

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Dinner Tonight: Shrimp Quesadilla with Kale Recipe

Ingredients

  • 1/4 pound shrimp, shelled and deveined
  • juice and zest of 1 lime
  • 1 jalapeno, stemmed and chopped
  • 1 green onion, chopped
  • 1 handful cilantro, chopped
  • 1/2 teaspoon cumin, ground
  • Salt and pepper
  • 1/2 bunch of kale, tough stems removed and chopped
  • 2 flour tortillas
  • 3 teaspoons butter
  • 1 1/2 handfuls of melting cheese (jack, cheddar, or Chihuahua)
  • 1 avocado, sliced
  • 1 tablespoon sour cream

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