Spicy Shrimp Caribbean Quesadillas
1 Tbsp. H-E-B Extra Light Olive Oil
1 bag (16 oz.) H-E-B Large Peeled and Deveined Wild Brown Shrimp, thaw
2 jalapeño peppers, seeded and thin sliced
1 container (12 oz.) H-E-B Pineapple Pico de Gallo
1 Tbsp. fresh ginger, grated
1/2 c. shredded coconut
1 bag (12 ct.) H-E-B Bake Shop 7 Grain Flour Tortillas
1 bag (8 oz.) H-E-B 2% Shredded Monterey Jack Cheese
Heat heavy-bottom skillet over high heat 3 minutes. Add oil, shrimp an
d jalapeño strips, stir-fry 4 minutes or until shrimp are almost cooke
d. Add pineapple pico de gallo, ginger, and coconut, stir-fry 4 more m
inutes or until juice is absorbed. Set aside.
Heat large heavy-bottom skillet or griddle over medium heat 3 minutes.
Place 2 to 4 tortillas on griddle, sprinkle 1 tablespoon cheese on ha
lf of each. Spread 1/4 cup shrimp mixture over cheese. Top with 2 tabl
espoons cheese. Fold tortilla over. Allow bottom to get crispy brown.
Carefully turn over. Cook 2 to 3 minutes or until cheese melts.
Place quesadillas on cutting surface, cut each into 3 wedges. Serve wa
Serving size: 1, Calories: 70, Total Fat: 3g, Cholesterol: 25mg, Sodiu
m: 160mg, Carbohydrates: 7g, Dietary Fiber: 1g, Sugar: 1g, Protein: 5
My H-E-B Texas Life Magazine, December 2011