Shrimp Quesadillas
Servings
2Serving size
1 quesadillaThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 small White onions (red onion preferred)(diced) |
| 1 small whole (2-2/5 inch dia) Tomatoes (seeded and diced) |
| 1/2 lime yields Lime juice, raw |
| 1 1/4 cup Coriander (cilantro) leaves, raw (divided) |
| 1 tsp. Olive oil |
| 1/2 cup, chopped Red bell peppers (diced) |
| 6 Ounces Shrimp, raw (peeled and deveined) |
| 1/4 tsp.. Ground cumin |
| 1/8 tsp. Chili powder |
| 1/8 tsp. Cayenne pepper |
| 1 to taste Black pepper |
| 4 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 1 spray Spray olive oil |
| 2 Ounces Reduced fat monterey jack cheese (shredded) |
| 1/2 medium Avocados, raw (sliced) |
Instructions
Mince 1/2 of the cilantro and add to the tomato mixture. Toss well and chill.
In a medium skillet, heat the olive oil over medium-high heat and add the remaining red onion and the red bell pepper. Toss and cook for about one minute. Add the shrimp, cumin, chili powder, cayenne pepper and freshly ground black pepper to taste.
Cook for about 4 - 5 minutes, stirring frequently, until the shrimp turns pink and is slightly firm. Remove from the heat.
When you are ready to assemble, preheat the oven to broil. Heat a very large oven proof skillet over high heat. Lightly coat the bottom of the pan with spray oil. When the oil just begins to smoke, place two tortillas in the bottom of the pan and top with the shrimp mixture.
Top the shrimp mixture with half of the cheese for each quesadilla. Spread the remaining cilantro leaves on top of the cheese and place a tortilla on top of each quesadilla.
Lightly spray the tops of each with oil and place under the broiler. Watch these closely, and as the tops begin to brown, remove from the oven and turn once. Return to the oven and broil for about ten minutes more, until the quesadilla is lightly browned.
Place on a plate and top each with half of the tomato mixture and slices of avocado.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
These quesadillas can be made using almost any fish or shellfish. I like to use a firmer fish like halibut or grouper, however. They are even great made on the grill outside during the summer. Since you can pre-make them to the point of putting the filling in the tortillas, they are perfect for outdoor weekend barbecue.