Chipotle Shrimp Quesadillas - Clean Eating Magazine

Chipotle Shrimp Quesadillas

These smokey, crispy quesadillas are ready in under an hour and weigh in at 470 calories for four wedges. Fit them into your meal plans this week!
Chipotle Shrimp Quesadillas image

See this integrated into one of our meal plans! 

  • Duration
  • Cook Time
  • Prep Time
  • 4 (plus 1 1/2 cups salsa for leftovers)Servings


  • 4 tomatillos, husked
  • 2 cups seeded and diced tomatoes
  • 1/4 cup diced red onion
  • 1 tbsp seeded and 
chopped jalapeño 
chile pepper
  • 1/4 cup chopped fresh cilantro
  • 4 tbsp fresh lime 
juice, divided
  • 3 1/2 tsp extra-virgin 
olive oil, divided
  • 1/4 tsp each sea salt and ground black pepper
  • 2 cloves garlic, minced
  • 3/4 lb raw frozen and thawed small shrimp, rinsed
  • 3/4 tsp chipotle chile powder
  • 1/2 cup shredded cheddar cheese
  • 1 cup cooked black beans
  • 4 8-inch whole-grain tortillas
  • 1 avocado, peeled, seeded 
and chopped


  1. Prepare salsa: In a pot of boiling water, add tomatillos and boil for about 30 seconds to 1 minute, until peel starts to separate from flesh. Drain, peel and finely chop. In a medium bowl, combine tomatillos, tomatoes, onion, jalapeño, cilantro, 2 tbsp lime juice, 1 1/2 tsp oil, salt and pepper. Stir and set aside.
  2. In a large skillet on medium-high, heat remaining 2 tsp oil. Add garlic and sauté for 1 minute. Add shrimp, cooking on 1 side for 1 to 2 minutes. Flip over and add remaining 2 tbsp lime juice. Sprinkle with chile powder and sauté for another 1 to 2 minutes, until shrimp is opaque throughout. Remove to a cutting board; chop shrimp. Wipe out skillet.
  3. In a large bowl, combine shrimp, cheese, 1/2 cup salsa and beans.
  4. Mist 1 side of 2 tortillas with cooking spray. Heat skillet on medium and place 1 tortilla, sprayed side down, in skillet. Spread half of bean mixture over tortilla, leaving 1/2-inch space around edges. Place other tortilla, sprayed side up, over filling. Heat for 2 to 3 minutes, using a spatula to press edges of tortillas together. Carefully flip quesadilla over and cook other side for 2 minutes.Repeat with remaining 2 tortillas and bean mixture.
  5. Cut each quesadilla into 8 wedges. Arrange 4 wedges on each plate and top each serving with 1/4 cup salsa and 1/4 chopped avocado.

Nutrition Information

  • Serving Size: 4 wedges, 1/4 c salsa, 1/4 avocado
  • Calories: 470
  • Carbohydrate Content: 44 g
  • Cholesterol Content: 151 mg
  • Fat Content: 20 g
  • Fiber Content: 13 g
  • Protein Content: 32 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 414 mg
  • Sugar Content: 3 g
  • Polyunsaturated Fat Content: 3 g