Shrimp Quesadillas
prep 10, total 45
4
How to make
Instructions
Salsa:
Combine the salsa ingredients in a small bowl. When ready to use, drain in a colander so the quesadilla doesn’t get soggy.Shrimp:
Heat a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft, about 2 minutes. Add the tomatoes and 1/4 teaspoon salt and cook until thickened 2 to 3 minutes.
Add the shrimp, and cilantro and cook medium- high heat 1 to 2 minutes, until the shrimp turns pink and is cooked through. Set aside in a bowl.
Clean the skillet. Respray and return to medium-high heat.
Lay tortilla flat, and spread a quarter of the shrimp onto one half. Top with 1/4 cup cheese. Cook the half-loaded tortilla for 2 minutes. Top with 1/4 of the drained salsa.
Fold the bare tortilla half over the filling with a spatula, and press lightly to seal.
Carefully flip and cook until golden and crispy, about 3 minutes on each side.
Slice into wedges and serve.
Ingredients
1/2 medium red onion, finely chopped
▢2 cloves garlic, minced
▢1 jalapeno, minced (leave some seeds to make spicy)
▢1 teaspoon olive oil
▢1 vine tomato, diced
▢12 ounces raw peeled and deveined shrimp, chopped
▢ 1/2 tsp kosher salt
▢2 tablespoons finely chopped cilantro
▢4 large high-fiber flour tortillas, 110 calories or less, I used Ole Xtreme or GF tortillas
▢1 cup Monterey Jack cheese, or pepper-jack, shredded
▢ olive oil spray
For the Tomato Avocado Salsa:
▢1 vine tomato, diced
▢1 small hass avocado, diced (4 ounces)
▢1 lime, juice of
▢1 tablespoons finely chopped cilantro
▢1 tablespoon red onion, finely chopped
▢1/4 teaspoon kosher salt