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, thawed
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 and jalapeño strips, s
tir-fry 4 minutes or until shrimp are almost cooked. Add pineapple pico de gallo, ginger,
and coconut, stir-fry 4 more minutes or until juice is absorbed. Set aside.
Heat large heavy-bottom skillet or griddle over medium heat 3 minutes. Place 2 to 4 tortil
las on griddle, sprinkle 1 tablespoon cheese on half of each. Spread 1/4 cup shrimp mixtur
e over cheese. Top with 2 tablespoons cheese. Fold tortilla over. Allow bottom to get cris
py brown. Carefully turn over. Cook 2 to 3 minutes or until cheese melts.
Place quesadillas on cutting surface, cut each into 3 wedges. Serve warm.
Serving size: 1, Calories: 70, Total Fat: 3g, Cholesterol: 25mg, Sodium: 160mg, Carbohydra
tes: 7g, Dietary Fiber: 1g, Sugar: 1g, Protein: 5g
My H-E-B Texas Life Magazine, December 2011