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5

Shrimp Quesadillas

Total Time
34 min
Prep
17 min
Cook
17 min
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.
Ingredients

uncooked shrimp

¾ pound(s), peeled and deveined

table salt

½ tsp

uncooked onion(s)

1 small, thinly sliced

garlic clove(s)

1 medium clove(s), minced

jalapeño pepper(s)

1 medium, seeded and finely chopped (wear gloves to prevent irritation)

ground cumin

½ tsp

cremini mushroom(s)

½ pound(s), fresh, sliced

cilantro

1 Tbsp, fresh, chopped

fat free flour tortilla(s)

4 medium, (8-inch)

reduced-fat shredded Monterey Jack cheese

4 oz, or 1 cup

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Notes
To make this recipe ahead, simply cook the filling as directed, let cool to room temperature, then refrigerate overnight in an airtight container. You can then assemble the quesadillas without cooking them, keep them covered with plastic wrap in the refrigerator for up to 3 hours, and cook them when you’re ready.

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