1 Tbsp. H-E-B Extra Light Olive Oil
2 c. H-E-B Large Peeled and Deveined Wild Brown Shrimp, thawed
2 jalapeno peppers, seeded and thinly sliced
1 cntr. (12 oz.) H-E-B PIico de Pineapple
1 Tbsp. grated fresh ginger
2 Tbsp. shredded coconut
8 corn tortillas
1 c. H-E-B Shredded Low-Fat Cheddar Cheese
Heat skillet over High heat 2 minutes.
Add oil, shrimp, and jalapeño strips, and sauté 4 minutes, until shrimp is almost cooked.
Add pico de pineapple, ginger, and coconut. Sauté another 3 minutes, until juice is absorbed. Remove from heat; set mixture aside.
Heat tortilla on griddle. Sprinkle with 1-2 Tablespoons cheese, place 1/4 cup shrimp mixture over tortilla, and top with another tortilla.
Flip 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