Ah, shrimp quesadillas—those delightful pockets of cheesy goodness that somehow feel like a cozy blanket on a cold day. I remember the first time I made these, it was a chaotic evening, the kind where nothing seemed to go right, except this. The combination of juicy shrimp, ripe tomatoes, and creamy avocados wrapped in a crispy tortilla is like a mini-vacation for your taste buds.
Steps
- In a medium bowl, mix together the diced tomato, avocado, red onion, lime juice, cilantro, salt, and pepper to create the salsa.
- Season the cleaned and deveined shrimp with salt, pepper, cumin, and garlic powder.
- Lightly coat a skillet with cooking spray and heat it over medium. Add the shrimp and scallions, cooking each side for 2-3 minutes until the shrimp are done.
- Remove the shrimp from the skillet, cut them in half lengthwise, and set them aside.
- Lightly spray the skillet with oil and place a tortilla in it over medium heat. Top the tortilla with 1.5 ounces of shredded cheddar, 8 shrimp halves, and the prepared tomato avocado salsa.
- Once the cheese is melted and the tortilla base is golden, place another tortilla on top.
- Use a plate to cover the quesadilla and flip it over onto the plate, then slide the uncooked side back onto the skillet.
- Cook for an additional minute, remove from the skillet with a spatula, cut into wedges, and serve immediately.
Ingredients
- 16 large shrimp, cleaned and deveined
- Cumin
- Garlic powder
- Salt and freshly ground pepper
- Cooking spray
- 4 scallions, chopped
- 6 oz of reduced-fat cheddar cheese, shredded
- 8 low-carb whole wheat flour tortillas (6 inches each)
- 1 medium tomato, diced
- 1 Hass avocado, diced
- Juice of 1 lime
- 1 tablespoon cilantro, chopped
- 1 tablespoon red onion, finely minced
Nutritional Values
Calories: 1230 kcal | Carbohydrates: 110 g | Protein: 118 g | Fat: 64 g | Fiber: 72 g
FAQ
- Can I use a different type of cheese for the quesadillas?
- Yes, you can substitute the cheese with other types such as reduced-fat Pepper Jack or your preferred melting cheese.
- What size tortillas should I use for this recipe?
- The recipe calls for 6-inch low-carb whole wheat flour tortillas, but you can adjust the size based on your preference or the availability of tortillas.
- How do I know when the shrimp are cooked?
- Cook the shrimp for 2-3 minutes on each side until they are opaque and firm to the touch, indicating they are fully cooked.
- Is it possible to make the salsa in advance?
- Yes, you can prepare the Tomato Avocado Salsa ahead of time. Just be sure to store it in an airtight container in the refrigerator to keep it fresh.
- Can I use frozen shrimp in this recipe?
- Yes, frozen shrimp can be used. Make sure to properly thaw and drain them before seasoning and cooking.
Tips
- Use a mini food chopper to shred the cheese, ensuring it melts evenly and smoothly in the quesadillas.
- For a flavorful shrimp filling, season them generously with cumin, garlic powder, salt, and pepper before cooking.
- To easily flip the quesadilla, place a plate over it in the skillet, flip the skillet onto the plate, and then slide the quesadilla back in to cook the other side.
- To prevent the tortillas from sticking, lightly spray the skillet with cooking spray before adding the tortillas.
Equipment
- Mini food chopper (for shredding cheese)
- Skillet (suitable for medium heat cooking)
- Cooking spray (if not considered a typical household item)
