Shrimp and mushroom quesadillas
- Total Time
If you can find it, look for queso quesadilla made from part-skim cheese for this or any other quesadilla recipe. It is thought that this mild-flavored, creamy melting cheese originated in Sinaloa in Northern Mexico. Cacique is a popular brand found in many Hispanic markets.
chili powder2 tsp
ground cumin1 tsp
table salt¼ tsp
uncooked shrimp¾ pound(s), large size, peeled and deveined
cooking spray5 spray(s)
fresh mushroom(s)½ pound(s), white variety, sliced
uncooked onion(s)1 small, thinly sliced
jalapeño pepper(s)1 medium, seeded and minced
garlic clove(s)1 medium clove(s), minced
cilantro¼ cup(s), chopped fresh
reduced-fat shredded Monterey Jack cheese4 oz, (1 cup), or shredded reduced-fat Mexican four-cheese blend
fat free flour tortilla(s)4 medium, (8-inch)
fresh lime(s)1 item(s), cut into wedges
- 1 Stir together chili powder, cumin, and salt in small dish. Sprinkle shrimp with half of spice mixture and toss to coat. Spray large skillet with nonstick spray and set over medium-high heat. Add shrimp to skillet and cook, turning occasionally, until shrimp are just opaque in the center, about 3 minutes. Transfer shrimp to plate and set aside.
- 2 Spray same skillet with nonstick spray. Add mushrooms, onion, jalapeño, garlic, and remaining spice mixture to skillet. Cook, stirring occasionally, until vegetables are softened and most liquid has evaporated, about 5 minutes. Remove from heat; stir in shrimp and cilantro.
- 3 Layer one quarter each of shrimp mixture and Monterey Jack on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down lightly.
- 4 Wipe skillet clean, spray with nonstick spray, and set over medium-high heat. Add 2 quesadillas and cook until cheese melts and outsides of tortillas are lightly browned, about 4 minutes on each side. Transfer quesadillas to a plate and keep warm. Repeat with remaining 2 quesadillas. Serve with lime wedges.
- Serving size: (1 quesadilla)