Shrimp Quesadillas
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
flour tortillas
|
*
|
| 1 | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
shrimp
coarsley chopped, or imitation shrimp |
*
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| 1 | tablespoon |
cilantro
finely chopped, or parsley |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
flour tortillas
|
*
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
shrimp
coarsley chopped, or imitation shrimp |
*
|
| 59 | ml |
scallions, spring or green onions
thinly sliced |
|
| 15 | ml |
cilantro
finely chopped, or parsley |
|
Directions
Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro.
Fold tortillas into halves.
Pack in freezer bags and freeze.
TO COOK: Thaw at room temperature 10 to 15 minutes.
Cook in lightly greased skillet over medium heat until golden on both sides.
Cut each tortilla into 4 wedges.
Serves 4.
