So…I’ve told you before about my husband’s new-found love for Tex-Mex foods. The other day he specifically asked me to make quesadillas. “Why, sure I will!”  😉 But I was a bit stymied how to ‘lighten them up’ from being cheese bombs in our tummies…AND fit them here into our healthy but oh-so-yummy POV.  But then I realized it was simple: ease up on the cheese, and add lots of veggies!  That was easy!

Oh, there’s just one not-so-easy step—the flipping!  Here’s what I did…but if you have a better method…bring it on!  (Please!)  When the bottom tortilla has browned off just a bit (3 minutes or so), slide it carefully out of the pan onto a dinner plate. Then, invert ANOTHER dinner plate on top, hold them together now, flip over, remove the top plate and slide the tortilla back into the pan with the browned side facing up now!  If I can do it, then I have no doubt that you, too, can do it!  Enjoy!

Lime Shrimp Quesadillas

(makes 2 or 3 finished quesadillas; serves 2-3)

Shrimp
ingredients:
12 oz medium to large raw shrimp

lime marinade:
zest of 1/2 large lime
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
juice of 1/2 large lime
2 teaspoons minced garlic (I use jarred)

directions:

•  in a medium glass bowl, whisk together marinade ingredients
• add peeled shrimp; set aside for 15 minutes
• thread onto 2-3 wooden skewers
• grill over indirect heat for 2-3 minutes per side; don’t overcook!
• remove from skewers; set aside

Veggies
ingredients:
2 tablespoons vegetable oil
1 sweet onion, sliced into halfmoons
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder

directions:

• saute veggies in olive oil over medium high heat for 7-8 minutes, allowing to brown just a bit
• remove from heat; set aside

Assembly
12 oz +/- monterey jack cheese, shredded (or similar)
4-6 flour tortillas (I used gluten free)
1 tablespoon butter
directions:

• in a large nonstick saute pan, melt 1/2 tablespoon butter over low heat; raise temp to medium-high when prepared to start cooking
• place 1 tortilla shell in bottom of pan
• layer 2-3 oz shredded cheese, some of the sauteed veggies and some of the shrimp (the amount you use will depend on whether you are making 2 or 3 completed quesadillas)
• top with a second tortilla shell; pressing down so everything will begin to adhere together
• allow bottom tortilla to slightly brown; then flip so other side can brown also
• slide out onto a plate, cut into quarters
• (if making more than 2 or 3, keep warm in oven)

serve with guacamole, sour cream, mango dipping sauce, salsa…or ? (I would love to hear your ideas, please!)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen