Shrimp Quesadillas

Serve up Mexican appetizers in the comfort of your own home. Four ingredients, including shrimp and cheese are tucked into vegetable tortillas and quickly grilled.

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    Nonstick cooking spray
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    4  8  inches 
    vegetable tortillas
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    1/2 7  ounce carton 
    garlic or spicy three-pepper hummus (1/3 cup)
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    6   ounces 
    peeled, deveined cooked medium shrimp
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    1  6  ounce jar 
    marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
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    1  4  ounce package 
    crumbled feta cheese

Coat one side of each tortilla with cooking spray. Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.
Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once. Makes 4 servings.
  • Pantry Item: Nonstick cooking spray.
Nutrition information
Per Serving: cal. (kcal) 430, Fat, total (g) 20, chol. (mg) 108, sat. fat (g) 7, carb. (g) 42, Monosaturated fat (g) 5, Polyunsaturated fat (g) 12, fiber (g) 4, sugar (g) 2, pro. (g) 21, vit. A (IU) 194, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, Cobalamin (Vit. B12) (g) 1, sodium (mg) 1098, Potassium (mg) 294, calcium (mg) 293, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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