Shrimp Quesadilla Recipe
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)
- 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
Instructions
- 1
Salsa:
- 2
Combine the salsa ingredients in a small bowl. When ready to use, drain in a colander so the quesadilla doesn’t get soggy.
- 3
Shrimp:
- 4
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.
2 min - 5
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.
1 min - 6
Clean the skillet. Respray and return to medium-high heat.
- 7
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.
2 min - 8
Fold the bare tortilla half over the filling with a spatula, and press lightly to seal.
- 9
Carefully flip and cook until golden and crispy, about 3 minutes on each side.
3 min - 10
Slice into wedges and serve. Repeat with the remaining.
Nutrition
Per serving (based on 4 servings)
