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.
Ingredients
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Nonstick cooking spray
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4 8-inch vegetable tortillas
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1/2 a 7-oz. carton garlic or spicy three-pepper hummus (1/3 cup)
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6 oz. peeled, deveined cooked medium shrimp
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1 6-oz. jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
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1 4-oz. pkg. crumbled feta cheese
Directions
1
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.
2
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.
3
Pantry Item: Nonstick cooking spray.
Nutrition Facts
Calories 430, Total Fat 20 g, Saturated Fat 7 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 12 g, Cholesterol 108 mg, Sodium 1098 mg, Carbohydrate 42 g, Total Sugar 2 g, Fiber 4 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 29%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Shrimp Quesadillas with Mango
The shrimp in this main-dish recipe receive a flavor burst from a lime juice and chili powder marinade. A mango puree adds a sweet, cooling touch to these skillet sandwiches.
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