Filled with plump, juicy shrimp, smooth melted cheese and crunchy salsa, this quesadilla makes a quick, Southwestern dinner. Although quesadillas usually are served as an appetizer, these are large and filling enough for supper.
Most quesadillas are made by filling tortillas and folding them over. For this dinner, the quesadillas are stacked with the filling placed on one and another tortilla placed over the top.
The side dish has a smoky chipotle dressing. Chipotle peppers are a red jalapeno chili pepper that is ripened, dried and smoked. They're sold dried or canned in adobo sauce. I used powdered chipotle chili pepper found in the spice section to give a quick smoked flavor to bottled dressing. It can be sprinkled on many other ingredients and makes a great condiment when sprinkled on mayonnaise.
Helpful Hints:
_ Fruit and other types of salsa can be used instead of tomato salsa.
_ Any type of 8-inch tortilla can be used.
_ Any type of Mexican-style cheese can be used.
_ Use 2 skillets to speed cooking time and avoid repeating the recipe.
Countdown:
_ Assemble salad.
_ Make quesadillas.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1 package 8-inch whole wheat tortillas, 1 bottle tomato salsa, { pound peeled, cooked shrimp, 1 package reduced-fat, shredded Monterey Jack cheese, 1 bottle powdered chipotle chili pepper, 1 bag washed, ready-to-eat shredded lettuce and 1 package frozen corn kernels.
Staples: vegetable oil spray and reduced-fat oil and vinegar dressing.
