Quesadillas are the perfect meal when you need something fast, healthy, and easy to make. You can lighten up traditional quesadillas by reducing the amount of cheese, using corn or smaller tortillas, and adding fresh vegetables, and a spicy or mild salsa.
- 4 ea. Flour Tortillas
- 2 cups grated cheese (Cheddar, Monterey Jack, etc.)
- 1 bunch Cilantro
- 1 bunch Scallions
- 8 ea. Shrimp
- 2 each Roasted Green Chilies
- ½ cup Sour Cream
- ½ cup diced fresh tomatoes
- ½ teaspoon minced garlic
- 2 tablespoons minced Onions
- 1 teaspoon lime juice
- 2 tablespoons minced cilantro
Clean and devein the shrimp. Toss with salt and lime juice, marinate 5 minutes. Grill until just cooked. Chop the shrimp.
Lightly oil chilies and grill until blistered, place in a covered bowl and let steam until cool enough to peel. Chop the chilies.
Heat a skillet over medium heat. Assemble the quesadillas; divide the cheese, shrimp, and chilies between the tortillas, sprinkle with cilantro and scallions. Fold in half and place two at a time in the skillet. Cook until each side is lightly toasted and the cheeses have melted.
While cooking mix together the ingredients for the salsa, season.
To serve; cut the quesadilla into three wedges, garnish with sour cream, salsa and additional scallions and cilantro.