Ah, the quesadilla. Mexico’s grilled cheese! While many quesadilla recipes have come out of the Hungryland kitchen over the years, this may actually be the BEST one ever. Wanna go all out? Top it off with some Best in the Southwest Guac Dip. Insanity!
½ of recipe (3 wedges): 239 calories, 7g total fat (3.5g sat fat), 832mg sodium, 14g carbs, 2g fiber, 0.5g sugars, 29.5g protein
You’ll Need: medium bowl, large skillet, nonstick spray
Prep: 10 minutes • Cook: 10 minutes
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon paprika
Dash cayenne pepper
Dash ground cumin
Dash each salt and black pepper
6 ounces (about 12) raw large shrimp, peeled, tails removed, deveined
2 Clean & Hungry Whole-Wheat Tortillas (recipe and store-bought alternatives here)
½ cup shredded reduced-fat Mexican blend cheese
1 tablespoon chopped fresh cilantro
Optional toppings: Clean & Hungry Salsa or Trop ’Til You Drop Island Salsa (recipes and store-bought alternatives here and here), light sour cream
1. Mix seasonings in a medium bowl. Add shrimp, and toss to coat.
2. Bring a large skillet sprayed with nonstick spray to medium heat. Cook shrimp for 2 minutes.
3. Flip shrimp. Cook for about 2 more minutes, until cooked through and blackened.
4. Roughly chop shrimp.
5. Clean skillet. Re-spray, and return to medium heat. Lay a tortilla in the skillet, and sprinkle with ¼ cup cheese.
6. Top tortilla with chopped shrimp and cilantro. Sprinkle with remaining ¼ cup cheese, and top with remaining tortilla.
7. Cook until cheese has melted and tortillas have browned, 1 to 2 minutes per side, flipping carefully and pressing lightly to seal.
8. Cut into 6 wedges.
MAKES 2 SERVINGS