Shrimp and red onion quesadilla

Yield: 1 servings

Measure Ingredient
3 larges Peeled deveined shrimp
2 teaspoons Olive oil
\N \N Coarse salt
\N \N Freshly-ground black pepper
2 \N Flour tortillas -; (10\" dia)
¼ small Red onion; thinly sliced
½ cup Grated Monterey Jack cheese
4 \N Cherry tomatoes; halved
1 tablespoon Chopped flat-leaf parsley

Heat a grill to medium-hot and place grid 4 inches above the coals. Brush one side of tortilla with olive oil. Place tortilla oil-side down on a plate.

Place cleaned shrimp in a bowl and drizzle with 1 teaspoon of the olive oil. Season with salt and pepper. Place on the grill and cook until white but not overcooked, 2 to 3 minutes per side. Remove to a cutting board and cut into 1-inch pieces.

Sprinkle tortilla with cheese. Top with red onion, halved cherry tomatoes, shrimp pieces, and parsley. Season with salt and pepper. Top with another tortilla and carefully slide onto grill. Brush top tortilla with oil. When underside is brown, flip over and grill other side.

Cut quesadillas into wedges with scissors or a knife, and serve immediately.

Makes 1 ten-inch quesadilla.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 109 Calories (kcal); 9g Total Fat; (73% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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