Serve up Mexican appetizers in the comfort of your own home. Four ingredients, including shrimp and cheese are tucked into vegetable tortillas and quickly grilled.
- Makes: 4 servings
- Start to Finish: 20 mins
Nonstick cooking spray
8 inches vegetable tortillas
7 ounce carton garlic or spicy three-pepper hummus (1/3 cup)
ounces peeled, deveined cooked medium shrimp
6 ounce jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
4 ounce package crumbled feta cheese
- Coat one side of each tortilla with cooking spray. Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.
- Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once. Makes 4 servings.
From the Test Kitchen
Nonstick cooking spray.
Nutrition Facts (Shrimp Quesadillas)
- Per serving:
- 430 kcal cal.,
- 20 g fat
- (7 g sat. fat,
- 12 g polyunsaturated fat,
- 5 g monounsatured fat),
- 108 mg chol.,
- 1098 mg sodium,
- 42 g carb.,
- 4 g fiber,
- 2 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet