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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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This is a quick and easy dinner - use pre-cooked shrimp to make it even faster. This makes 4 servings, each is 5 ww points! Ingredients:
3/4 lb large shrimp, pre-cooked, peeled, and deveined |
1/4 teaspoon salt |
1 small onion, thinly sliced |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1/2 lb fresh white mushroom, sliced |
1 cup fresh spinach leaves, chopped |
1 tablespoon fresh cilantro, chopped |
4 (8 inch) flour tortillas (fat free) |
1 cup monterey jack cheese (reduced fat) |
Directions:
1. Remove the tails from the shrimp.
2. Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
3. Remove from the heat, add the shrimp and cilantro.
4. Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
5. Repeat with the remaining ingredients, making 4 quesdillas.
6. Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
7. Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
8. Transfer quesadillas to a plate and keep warm.
9. Repeat with remaining two quesadillas.
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