Sunday, September 9, 2007

Shrimp Quesadillas


Ingredients
· 1-1/4 cups (1/2 of an 18-ounce tub) taco sauce with shredded chicken
· 4 6-inch tostada shells
· 3/4 cup shredded, peeled jicama; shredded carrot; packaged shredded broccoli (broccoli slaw mix), or canned black beans, rinsed and drained
· 1/3 cup shredded colby and Monterey Jack cheese (about 1 ounce)
Directions
1. In a small saucepan cook chicken mixture until heated through. Divide evenly on four tostada shells. Top with jicama, carrot, broccoli slaw, and/or black beans. Sprinkle with cheese. Makes 4 servings.


SHRIMP QUESADILLAS
Ingredients
· Nonstick cooking spray
· 4 8-inch vegetable tortillas
· 1/2 a 7-oz. carton garlic or spicy three-pepper hummus (1/3 cup)
· 6 oz. peeled, deveined cooked medium shrimp
· 1 6-oz. jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
· 1 4-oz. pkg. crumbled feta cheese
Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.
2. Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once. Makes 4 servings.
3. Pantry Item: Nonstick cooking spray.

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