Filled with plump, juicy shrimp, smooth melted cheese and crunchy salsa, this quesadilla makes a quick, Southwestern dinner. Although quesadillas usually are served as an appetizer, these are large and filling enough for supper.
Most quesadillas are made by filling tortillas and folding them over. For this dinner, the quesadillas are stacked with the filling placed on one and another tortilla placed over the top.
The side dish has a smoky chipotle dressing. Chipotle peppers are a red jalapeno chili pepper that is ripened, dried and smoked. They’re sold dried or canned in adobo sauce. I used powdered chipotle chili pepper found in the spice section to give a quick smoked flavor to bottled dressing. It can be sprinkled on many other ingredients and makes a great condiment when sprinkled on mayonnaise.
• Fruit and other types of salsa can be used instead of tomato salsa.
• Any type of 8-inch tortilla can be used.
• Any type of Mexican-style cheese can be used.
• Use 2 skillets to speed cooking time and avoid repeating the recipe.
• Assemble salad.
• Make quesadillas.
Yield 2 servings.
1/2 pound peeled, cooked shrimp
Vegetable oil spray
4 8-inch whole wheat tortillas
1/2 cup drained tomato salsa
1 cup reduced-fat, shredded Monterey jack cheese, divided use
Preheat broiler. Slice shrimp in half lengthwise, from tail to head end. Heat a nonstick skillet over medium heat. Spray with vegetable oil spray. Place one tortilla in skillet. Spread half the salsa on the tortilla. Place half the shrimp on the salsa. Set aside 1/4 cup shredded cheese. This cheese will be sprinkled on top of each quesadilla when it is placed under a broiler. Sprinkle half the remaining cheese over the shrimp. Cover with a second tortilla and with a lid. Cook 2 minutes. Remove lid and sprinkle 2 tablespoons of the reserved cheese on top of the tortilla. Place the skillet under the broiler for 1 minute. Remove skillet from oven and transfer the quesadilla to a plate with a spatula. Repeat for second quesadilla.
Per serving: 475 calories (33 percent from fat), 17.9 g fat (8.2 g saturated, 4.3 g monounsaturated), 266 mg cholesterol, 48.6 g protein, 35.4 g carbohydrates, 4.7 g fiber, 1,094 mg sodium.
CHIPOTLE CORN SALAD
2 tablespoons reduced-fat oil and vinegar dressing
1/8 teaspoon powdered chipotle chili pepper
2 cups washed, ready-to-eat shredded lettuce
1 cup frozen corn kernels, defrosted (1 minute in microwave oven)
Mix dressing and chipotle powder together. Divide shredded lettuce between two dinner plates. Sprinkle corn over the lettuce. Drizzle dressing over salad.
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Per serving: 79 calories (19 percent from fat), 1.6 g fat (0.2 g saturated, 0.5 g monounsaturated), 1 mg cholesterol, 2.7 g protein, 16.4 g carbohydrates, 2.5 g fiber, 10 mg sodium.