Shrimp Quesadillas with Tomato Avocado Salsa

Adapted from: Skinny Taste

Summer, how we love you! There is nothing like a meal made with fresh fruit, vegetables, and lots and lots of cilantro! These quesadillas were nothing short of amazing. Let's just say if they were on a menu at Mi Cabaña By the Hospital, prepared just this way, I would order them every time! But isn't it all the more satisfying when you can whip them up yourself?

Ingredients:

• 1 medium tomato, diced
• 1 avocado, diced
• 2 tbsp lime juice
• 1 tbsp cilantro, chopped
• 1 tbsp red onion, finely minced
• 12 medium shrimp, cleaned and deveined
• cumin
• garlic powder
• salt and fresh pepper
• cooking spray
• 3 scallions, chopped
• 3 oz cheddar cheese, shredded
• 4 small tortillas

Directions:

In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.

Season shrimp with salt, pepper, cumin, and garlic powder. Heat a nonstick skillet on medium heat and lightly coat with cooking spray. Add shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked though. Remove from heat and set aside.

Lightly spray skillet with oil. Add one tortilla, top with 1 1/2 tbsp cheese, 6 shrimp, and tomato avocado salsa. Once cheese is melted and the bottom of the tortilla is slightly crispy, place the other tortilla on top. Put a plate on top of the quesadilla and flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove using a spatula. Repeat for the second quesadilla. Cut into wedges and top with remaining tomato avocado salsa.

Yield: 2 servings