Friday, April 6, 2012

Shrimp and Goat Cheese Quesadillas

Shrimp are loaded with protein, vitamins, zinc and iodine. In addition, they are carb free. Goat cheese not only adds a great flavor to these quesadillas but is also a very rich source of the essential amino acid tryptophan. ENJOY


6 oz. frozen cooked shrimp (peeled and deveined, tail off), chopped (I pat them off before slicing with paper towel to get the excess liquid)
2 oz. goat cheese crumbled
1-2 sliced roasted red peppers (drained from jar and I pat them off before slicing with paper towel to get the excess liquid)
10-15 green olives sliced in half
1 tbsp. chopped fresh basil
2 low carb tortillas (larger size so you can fold them)
Smidge of olive oil or cooking spray


Preheat oven to 425°F.
In a bowl, mix shrimp, cheese, roasted peppers, olives and basil. Lay low carb tortillas out on a flat surface. Scoop 1/2 of shrimp mixture into center of each tortilla. Fold tortilla over filling into a half-moon shape, pressing gently to flatten filling evenly inside tortilla. Place tortillas on a parchment-lined baking tray. Brush tops of each tortilla with 1/2 tsp. oil (or if you prefer spray with cooking spray). Bake for 6 minutes, until quesadillas are golden brown. Remove from oven and let rest for 1 to 2 minutes. Cut each quesadilla in half and serve immediately.

Adapted from Clean Eating

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