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Serves 4 |
Shrimp and Pineapple Quesadillas
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Ingredients:
- Cooking spray
- 4 pineapple rounds (fresh or canned in juice) about 1-inch thick
- 1 tbsp olive oil
- 12 oz frozen medium shrimp
- 8 fajita-size flour tortillas, regular or whole wheat
- 2 cups shredded Monterey Jack or Mexican-blend cheese
- 3/4 cup chopped roasted red peppers
- 1/4 cup chopped scallions
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Preparation:
- Preheat oven to 400 degrees.
- Coat large baking sheet with cooking spray.
- Place pineapple rounds in hot skillet and cook 2 minutes per side, until golden brown.
- Remove from pan and set aside.
- Add oil to hot pan and add shrimp.
- Cook 2 minutes, until bright orange.
- Cut shrimp and pineapple into 1/2-inch pieces.
- Arrange 4 tortillas on baking sheet.
- Top tortillas with cheese (1/2 cup each).
- Top with shrimp, pineapple, red peppers, and scallions.
- Place second tortilla on top and spray lightly with cooking spray.
- Cover quesadillas with foil and bake 5 minutes.
- Uncover and bake 5-7 more minutes, until cheese melts and tortillas are golden brown.
- Slice into wedges and serve while hot.
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