Shrimp Quesadillas with Tomato Avocado Salsa (courtesy of Gina's Skinny Recipes)

Tomato Avocado Salsa:

1 medium tomato, diced
1 hass avocado, diced
1 lime, juice of

1 tbsp cilantro, chopped
1 tbsp red onion, finely minced
16 large shrimp, cleaned and deviened
cumin
garlic powder
salt and fresh pepper
cooking spray
4 scallions, chopped
6 oz Cabot's 75% Light Vermont Cheddar, shredded
8 (6") low carb whole wheat flour tortillas (I used La Tortilla Factory)

In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.


Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked though. Remove from heat and cut shrimp in half lengthwise, set aside.

Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5 oz cheese, 8 shrimp halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve immediately.

Servings: 4 • Serving Size: 1 quesadilla • Points: 7 ww points
Calories: 307.3 • Fat: 16.0 g • Protein: 29.6 g • Carb: 27.3 g • Fiber: 17.8 g

Number of Servings: 4

Recipe submitted by SparkPeople user LACYMEDLIN.