My H-E-B Texas Life Magazine, December 2011
1Tbsp.H-E-B Extra Light Olive Oil,
1bag (16 oz.)H-E-B Large Peeled and Deveined Wild Brown Shrimp, thawed,
2jalapeño peppers, seeded and thin sliced,
1 container (12 oz.)H-E-B Pineapple Pico de Gallo,
1Tbsp.fresh ginger, grated,
1bag (12 ct.)H-E-B Bake Shop 7 Grain Flour Tortillas,
1bag (8 oz.)H-E-B 2% Shredded Monterey Jack Cheese,
1Heat heavy-bottom skillet over high heat 3 minutes. Add oil, shrimp and jalapeño strips, stir-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.
2Heat large heavy-bottom skillet or griddle over medium heat 3 minutes. Place 2 to 4 tortillas on griddle, sprinkle 1 tablespoon cheese on half of each. Spread 1/4 cup shrimp mixture over cheese. Top with 2 tablespoons cheese. Fold tortilla over. Allow bottom to get crispy brown. Carefully turn over. Cook 2 to 3 minutes or until cheese melts.
3Place quesadillas on cutting surface, cut each into 3 wedges. Serve warm.
Serving size: 1, Calories: 70, Total Fat: 3g, Cholesterol: 25mg, Sodium: 160mg, Carbohydrates: 7g, Dietary Fiber: 1g, Sugar: 1g, Protein: 5g