MANGO, SHRIMP AND BRIE QUESADILLAS!
photo credit: pcarpen via flickr creative commons
Quesadillas
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)
Dipping Sauce
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. Spring 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 Stire together the yogurt, lime juice and salt and serve quesedillas immediately with the yogurt dipping sauce. Enjoy!
*Can replace shrimp w/ cooked chicken, tilapia, etc
Servings: 4
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