1Tbsp.H-E-B Extra Light Olive Oil,
2c.H-E-B Large Peeled and Deveined Wild Brown Shrimp, thawed,
2jalapeno peppers, seeded and thinly sliced,
1cntr. (12 oz.) H-E-B PIico de Pineapple,
1Tbsp.grated fresh ginger,
1c.H-E-B Shredded Low-Fat Cheddar Cheese,
1Heat skillet over High heat 2 minutes.
2Add oil, shrimp, and jalapeño strips, and sauté 4 minutes, until shrimp is almost cooked.
3Add pico de pineapple, ginger, and coconut. Sauté another 3 minutes, until juice is absorbed. Remove from heat; set mixture aside.
4Heat tortilla on griddle. Sprinkle with 1-2 Tablespoons cheese, place 1/4 cup shrimp mixture over tortilla, and top with another tortilla.
5Flip quesadilla and cook additional 2-3 minutes. Cut into wedges and serve.
Calories: 300, Total Fat: 12g, Saturated Fat: 4g, Sodium: 550mg, Carbohydrates: 25g, Dietary Fiber: 3g, Protein: 22g