Crispy Chipotle Shrimp Quesadilla
INGREDIENTS:
8 oz medium shrimp, peeled and deveined
1⁄2 cup orange juice
1 Tbsp canned chipotle pepper
2 cloves garlic, minced
1⁄2 Tbsp canola oil
1 medium onion, sliced
1 red or yellow bell pepper, sliced
Salt and black pepper to taste
4 large whole-wheat tortillas
2 cups shredded Monterey Jack cheese
Salsa
Guacamole
HOW TO MAKE IT:
- Combine the shrimp with the orange juice, chipotle pepper, and garlic. Marinate for 15 minutes.
- Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat.
- When the oil is lightly smoking, add the onion and pepper and cook for about 10 minutes, until lightly charred on the outside.
- Push the vegetables to the perimeter of the pan and add the shrimp to the center.
- Sauté until cooked through, about 10 minutes.
- Season with salt and pepper to taste. Remove from the heat.
- Coat a separate nonstick pan with cooking spray, oil, or butter and heat over medium-low heat. Place one tortilla in the bottom, sprinkle with half of the cheese, then top with half of the shrimp mixture and a second tortilla.
- Cook for about 5 minutes, until the bottom is very crisp, then flip and cook for another 2 to 3 minutes.
- Cut the quesadillas into wedges and serve with salsa and a bit of guacamole, if you like.
NUTRITION:
- 340 calories, 15 g fat (8 g saturated), 750 mg sodium