Shrimp, a mild cheese and avocado are a great combination in this quesadilla. This can also be served as an appetizer. Boneless chicken breast can be used instead of shrimp.
1. Lightly coat a nonstick grill pan with cooking spray and set over medium-high heat. Grill the shrimp just until no longer pink, about 3 minutes, turning halfway through. Remove from the heat and let cool slightly. Dice the shrimp and place in a large mixing bowl.
2. Add the cheese, avocado, cilantro, lemon juice, jalapeño, green onions, garlic and pepper, and mix until well combined. Divide the mixture evenly among the tortillas. Fold in half and grill on a clean grill pan over medium heat for about 1 minute per side or until the cheese begins to melt and the wrap is heated through. Slice the quesadillas in half and serve.
3. To make the dipping sauce, combine the salsa and mayonnaise in a small bowl and serve with the quesadilla.
6 oz raw shrimp, peeled and deveined
1 cup shredded Monterey Jack (or havarti) cheese
1/2 cup diced avocado
1/4 cup chopped cilantro
2 tsp lemon juice
1 tsp finely chopped
jalapeño pepper (or 1 tsp hot chili sauce)
1/4 cup green onions 1 tsp chopped garlic
pinch of pepper
4 medium flour tortillas
1/4 cup medium salsa
2 Tbsp light mayonnaise
Nutritional Analysis per Serving (1/2 quesadilla)
Protein 10 g
Fat 8.7 g
Saturated Fat 2.7 g
Carbohydrates 21 g
Cholesterol 43 mg
Sodium 417 mg
Fiber 2 g
Prep Time: 10 minutes
Cook Time: 5 minutes
Make Ahead: Can be prepared early in the day Grill just before serving.
Nutrition Watch: Salsa is a low-fat complement to your meal. On average, 100 g of salsa will only add 36 calories