Sizzling Shrimp Quesadillas

Say adios to skimpy seafood portions. These fully loaded, fiery quesadillas are packed with a pound of spicy shrimp and garnished with fresh guacamole that can be prepared in minutes.

PREP TIME: 38 minutes

GRILL: 2 to 4 minutes per quesadilla

MAKES: 8 appetizer servings

1 pound shelled and deveined large shrimp

¼ teaspoon ground chipotle chile

3 teaspoons olive oil

2 limes

1 large red pepper (6 to 8 ounces), sliced

1 medium onion (6 to 8 ounces), sliced

1 ripe avocado, mashed

½ cup loosely packed fresh cilantro leaves, chopped

½ teaspoon freshly ground black pepper

2 ripe medium tomatoes, chopped

½ serrano chile, seeded and finely chopped

8 soft-taco-size (8-inch) flour tortillas

8 ounces shredded reduced-fat Mexican cheese blend

2 cups shredded romaine lettuce

1. In small bowl, toss shrimp with chipotle chile and 1 teaspoon oil. From limes, squeeze 4 tablespoons juice; set aside.

2. Heat large ridged grill pan on medium-high heat until hot. In large bowl, toss red pepper and onion with remaining 2 teaspoons oil. Place on grill pan and cook until tender and charred, 10 to 12 minutes, turning occasionally. Transfer to large cutting board.

3. Place shrimp on grill pan and cook until shrimp just turn opaque throughout, 5 to 6 minutes, turning once. Transfer shrimp to cutting board. Remove pan from heat and wipe with paper towel. Chop pepper, onion, and shrimp.

4. Meanwhile, prepare guacamole: In small bowl, combine avocado with 2 tablespoons lime juice, half of cilantro, and ¼ teaspoon pepper. Prepare tomato salsa: In another small bowl, combine tomatoes, serrano chile, remaining ¼ teaspoon pepper, and remaining 2 tablespoons lime juice. Set aside.

5. Heat same grill pan on medium. Place 1 tortilla in pan. Sprinkle with one-fourth of shrimp mixture, one-fourth of cheese, and one-fourth of remaining cilantro; top with second tortilla, pressing lightly. Repeat on other side of pan. Cook quesadillas until lightly toasted, about 3 minutes. Carefully turn quesadillas and cook until cheese melts, 1 to 2 minutes longer. Repeat with remaining tortillas to make 4 quesadillas.

6. Cut quesadillas into wedges; serve with guacamole, tomato salsa, and shredded romaine.

EACH SERVING: About 350 calories, 24g protein, 35g carbohydrate, 13g total fat (4g saturated), 101mg cholesterol, 665mg sodium