Shrimp Quesadillas
- Total Time
- 0:34
- Prep
- 0:17
- Cook
- 0:17
- Serves
- 4
- Difficulty
- Easy
Here’s a family-friendly solution when you need to have dinner on the table fast. For an even speedier alternative, buy precooked shrimp.
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uncooked shrimp¾ pound(s), peeled and deveined
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table salt½ tsp
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uncooked onion(s)1 small, thinly sliced
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garlic clove(s)1 clove(s), medium, minced
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jalapeño pepper(s)1 medium, seeded and finely chopped (wear gloves to prevent irritation)
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ground cumin½ tsp
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Cremini mushrooms½ pound(s), fresh, sliced
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cilantro1 Tbsp, fresh, chopped
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fat free flour tortilla(s)4 medium, (8-inch)
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reduced-fat shredded Monterey Jack cheese4 oz, or 1 cup
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Season the shrimp with 1⁄4 teaspoon of the salt and add to the skillet. Cook, turning occasionally, until just opaque in the center, about 3 minutes. Transfer to a plate and set aside.
- Spray the same skillet with nonstick spray and set over medium-high heat. Add the onion, garlic, jalapeño pepper, cumin, and the remaining 1⁄4 teaspoon salt. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in the mushrooms and cook, stirring frequently, until softened, 3–5 minutes. Remove from the heat, then stir in the shrimp and cilantro.
- Place a tortilla on a work surface. Top half the tortilla with 2 tablespoons of the cheese, one-fourth of the shrimp mixture, then 2 tablespoons more cheese. Fold the top half of the tortilla over the filling to form a semicircle, lightly pressing the edges to seal. Repeat with the remaining ingredients, making 4 quesadillas.
- Wipe the skillet clean, spray with nonstick spray, and set over medium heat. Add 2 quesadillas and cook until the cheese melts and the outsides of the tortillas are lightly browned, about 4 minutes on each side. Transfer the quesadillas to a plate and keep warm. Repeat with the remaining 2 quesadillas. Yields 1 quesadilla per serving.