Shrimp Quesadillas with Tomato Avocado Salsa
Ingredients
The quesadillas
-
16
large
shrimp, cleaned and deveined
-
to taste
cumin
-
to taste
garlic powder
-
to taste
salt and fresh pepper
-
to taste
cooking spray
-
4
pieces
scallions, chopped
-
6
oz
Cabot's 75% Light Vermont Cheddar, shredded
-
8
6"
low carb whole wheat flour tortillas
The tomato avocado salsa
-
1
medium
tomato, diced
-
1
hass
avocado, diced
-
1
tbsp
lime juice
-
1
tbsp
cilantro, chopped
-
1
tbsp
red onion, finely minced
Instructions
- Combine diced tomatoes, avocado, red onion, lime juice, cilantro, salt, and pepper in a bowl to make the salsa.
- Season the shrimp with salt, pepper, cumin, and garlic powder.
- Heat a skillet with cooking spray over medium heat, add shrimp and scallions, and cook for 2-3 minutes on each side until shrimp are cooked through.
- Remove shrimp from heat, cut in half lengthwise, and set aside.
- In the same skillet, add a tortilla, top with 1.5 oz of cheese, 8 shrimp halves, and some salsa.
- Cook until the cheese melts and the bottom of the tortilla is golden brown, then place another tortilla on top.
- Flip the quesadilla onto a plate, then slide it back into the skillet to cook the other side for another minute.
- Remove from skillet, cut into wedges, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
307.5
Total fat
16g
Total carbohydrates
27.5g
Total protein
29.5g
Sodium
mg
Cholesterol
mg
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