Description
Equipment
skillet
Ingredients
1/2medium red onion, finely chopped
2clovesgarlic, minced
1jalapeno, minced (leave some seeds to make spicy)
1teaspoonolive oil
1vine tomato, diced
12ouncesraw peeled and deveined shrimp, chopped
kosher salt
2tablespoonsfinely chopped cilantro
4largehigh-fiber flour tortillas, 110 calories or less, I used Ole Xtreme or GF tortillas
1cupMonterey Jack cheese, or pepper-jack, shredded
olive oil spray
For the Tomato Avocado Salsa:
1vine tomato, diced
1small hass avocado, diced (4 ounces)
1lime, juice of
1tablespoonsfinely chopped cilantro
1tablespoonred onion, finely chopped
1/4teaspoonkosher salt
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.
Enjoy this protein-packed Shrimp Quesadilla recipe bursting with savory flavors – an ideal choice for a light and satisfying dinner or lunch.
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. Repeat with the remaining.
Last Step:
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Nutrition
Serving: 1quesadilla, Calories: 299kcal, Carbohydrates: 27.5g, Protein: 24g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 132mg, Sodium: 998mg, Fiber: 14g, Sugar: 4g
