From skinnytaste.com

Shrimp Quesadillas with Tomato Avocado Salsa

4 servings

Ingredients

Ingredients

• 16 large shrimp, cleaned and deveined
• cumin
• garlic powder
• salt and fresh pepper
• cooking spray
• 4 scallions, chopped
• 6 oz Cabot's 75% Light Vermont Cheddar, shredded
• 8 6" low carb whole wheat flour tortillas
• 1 medium tomato, diced
• 1 Hass avocado, diced
• 1 lime, juice of
• 1 tbsp cilantro, chopped
• 1 tbsp red onion, finely minced

Steps

1. In a 1 medium bowl, combine tomatoes, 1 avocado, 1 tbsp red onion, juice of 1 lime juice, 1 tbsp cilantro, salt and pepper.
2. Season 16 shrimp with salt, pepper, cumin, and garlic powder.
3. Lightly spray a hot skillet on 1 medium heat with cooking spray, add 16 shrimp and 4 scallions. Cook 2-3 minutes on each side until shrimp is cooked through.

   6-7 min

4. Remove from heat and cut 16 shrimp in half lengthwise, set aside.
5. Heat skillet on 1 medium heat and lightly spray with oil.
6. Add tortilla, top with 1 ½ oz cheese, 8 shrimp halves, and 1 tomato 1 avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top.
7. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
8. Cook another minute and remove with a spatula.

   1 min

9. Cut into wedges and serve immediately.

Nutrition

Per serving

kcal

308

protein

30 g

carbs

28 g

fat

16 g

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