Shrimp and Mushroom Quesadillas

Serves 4

3/4 pound shrimp, peeled and deveined
1/2 tsp table salt
1 small onion, thinly sliced
1 garlic clove, minced
1 medium jalapeno pepper, seeded and finely chopped
1/2 tsp ground cumin
1/2 pound cremini mushrooms, sliced
1 Tbsp cilantro, fresh, chopped
4 medium tortilla
1 cups shredded reduced-fat Monterey Jack cheese

1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Season the shrimp with 1⁄4 teaspoon of the salt and add to the skillet. Cook, turning occasionally, until just opaque in the center, about 3 minutes. Transfer to a plate and set aside. (I then chopped the shrimp into bite-sized pieces, but you could leave whole if you wanted.)

2. Spray the same skillet with nonstick spray and set over medium-high heat. Add the onion, garlic, jalapeño pepper, cumin, and the remaining 1⁄4 teaspoon salt. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in the mushrooms and cook, stirring frequently, until softened, 3–5 minutes. Remove from the heat, then stir in the shrimp and cilantro.

3. Place a tortilla on a work surface. Top half the tortilla with 2 tablespoons of the cheese, one-fourth of the shrimp mixture, then 2 tablespoons more cheese. Fold the top half of the tortilla over the filling to form a semicircle, lightly pressing the edges to seal. Repeat with the remaining ingredients, making 4 quesadillas.

4. Wipe the skillet clean, spray with nonstick spray, and set over medium heat. Add 2 quesadillas and cook until the cheese melts and the outsides of the tortillas are lightly browned, about 4 minutes on each side. Transfer the quesadillas to a plate and keep warm. Repeat with the remaining 2 quesadillas. Yields 1 quesadilla per serving.

Served with fresh watermelon.

Results: A little labor intensive, but seriously fantastic. These were some really STUFFED quesadillas! I was a bit skeptical about the flavor combination of shrimp and mushrooms, but this was SOOOOO good!