| |
| |
| 1 Tbl |
|
Olive oil |
|
| 10 medium |
|
Shrimp*, thawed |
|
| 1 small |
|
Red onion, diced |
|
| 1/2 tsp |
|
Cumin |
|
| 1/2 tsp |
|
Ground ginger |
|
| 1 |
|
Serrano chile (or 2 jalapeño chiles minced) |
|
| 1/4 tsp |
|
Salt |
|
| |
| 4 8-inch |
|
Low-carb tortillas (80-120 calories each) |
|
| 1 ripe |
|
Mango, peeled and sliced (can also use papaya, peach or pear) |
|
| 1/2 cup |
|
Lightly packed fresh cilantro leaves, chopped stems removed |
|
| 8 oz |
|
Light brie, sliced into long 1/4-inch slices (Rind removal optional) |
|
| 1/4 cup |
|
Plain fat-free yogurt (Greek for more protein) |
|
| 2 Tbl |
|
Freshly squeezed lime juice |
|
| 1/4 tsp |
|
Salt |
|
|
|
|
| |
| 1 |
Heat a 10-inch nonstick saute pan over medium-high heat. Add oil. Sautee shrimp, onion, cumin, ginger, chile(s) and salt until shrimp is cooked. Remove and set aside. |
| 2 |
Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla puffs up, poke it with a fork to release the hot air.) |
| 3 |
After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the shrimp mixture and half of the brie strips. Sprinkle the cilantro on top. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes. |
| 4 |
Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. (Don't worry if a bit of cheese escapes and sizzles.) |
| 5 |
Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Repeat with the remaining ingredients. |
| 6 |
Stir togeter yogurt, lime juice and salt and serve immediately with the yogurt dipping sauce. Enjoy! |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
239.65 |
|
| Calories From Fat (47%) |
|
112.99 |
|
| |
|
% Daily Value |
| Total Fat 12.95g |
|
20% |
|
| Saturated Fat 5.55g |
|
28% |
|
| Cholesterol 52.80mg |
|
18% |
|
| Sodium 785.43mg |
|
33% |
|
| Potassium 159.26mg |
|
5% |
|
| Carbohydrates 14.12g |
|
5% |
|
| Dietary Fiber 1.60g |
|
6% |
|
| Sugar 8.44g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 12.52g |
|
|
|
| Protein 19.25g |
|
39% |
|
|
|
| |
| Cooking Tips |
| *Can replace shrimp w/ cooked chicken, tilapia, etc |
| | |
|
|
