Update // Shrimp & Kale Quesadilla

shrimp kale quesadilla

So here’s the thing…

We started off friends. It was cool, but it was all pretend. Yeah, yeah. Since you’ve been gone. I’ve been MIA for quite a while and it’s because, well, shit happens and I kinda suck. (oops) But here’s a super quick recap of my life since we last connected:

  • I passed the California Bar (Esquire, wadduup!!).
  • I got a job.
  • My bf and I celebrated our two year anniversary.
  • I went through a loss.
  • I got a puppy. (His name is Miloh *squeeeall*)
  • I bought a car.
  • I’ve probably cooked three meals in the last six months.

Phew! There it is. And here I am, trying to take care of that last thing. Six months and barely any cooking?! What have I been doing with my life??! To be honest.. not wanting to do the damn dishes, that’s what. I don’t have a dishwasher and [first world problem] it’s the freakin’ worst (obviously, not literally).

But you know what? I love cooking. It makes me smile and I notice that it changes my mood – not just for the duration, but for days. That’s even if the meal I’m making is super quick – like this one! Plus, it’s easy and healthy. So, this is basically exactly what I need in my life right now.

Oh yeah, and this guy. <3

Back to the cheese. I mean, quesadilla.

shrimp kale quesadillas

Shrimp & Kale Quesadilla
Prep time
Cook time
Total time
Healthy, quick, and easy peasy (minus the peas)! And who doesn't love cheese? Feel free to substitute the shrimp for any other protein or beans - the quesadilla is your oyster!
Recipe type: Lunch or Easy Dinner
Yield: 1 quesadilla plus extra shrimp
  • FOR THE SHRIMP: You'll have plenty extra left over.
  • 1 bag frozen large, peeled and deveined shrimp
  • 2 Tbs extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp chili powder
  • 6-8 cooked shrimp
  • 1 whole wheat flour tortilla
  • ¼ cup Mexican blend shredded cheese (so convenient!)
  • ½ cup raw baby kale
  • 2 Tbs salsa
  • As many jalapeños your heart desires!
  2. Thaw the shrimp (it only takes a couple hours, although, you could even cook them frozen).
  3. Preheat the oven to 375 degrees F.
  4. Lay the shrimp in a single layer on a baking sheet.
  5. Evenly brush or sprinkle the oil over the shrimp. Toss to coat both sides of the shrimp. Evenly sprinkle the shrimp with the salt, pepper, and chili powder.
  6. Roast the shrimp for 12-15 minutes, or until curled and opaque.
  8. Sprinkle the cheese evenly over the tortilla.
  9. Lay the kale, shrimp, salsa, and jalapeños over one half of the tortilla.
  10. You can heat the tortilla and melt the cheese in the (1) microwave, (2) toaster oven, or (3) on a non-stick pan. Once the cheese is melted, fold the tortilla in half and there's your quesadilla!
Nutrition Information
Serving size: 1 Calories: 326 Fat: 17 g Saturated fat: 7 g Trans fat: 0 g Carbohydrates: 24 g Sugar: 2 g Sodium: 1096 mg Fiber: 4 g Protein: 17 g Cholesterol: 96 mg

Keep cooking my friends. It’s good for the soul.

from the lions den

  • Update // Shrimp & Kale Quesadilla
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