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3
tablespoons olive oil
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3
tablespoons vinegar
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1
tablespoon lime juice
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1/2
teaspoon dried thyme, crushed
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1/8
teaspoon salt
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1/8
teaspoon ground red pepper
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8
cups torn mixed greens
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2
tablespoons chopped tomatoes
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2
tablespoons chopped tomatillos or green pepper
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1 1/2
cups shredded Mexican cheese, such as Queso Anejo, Queso Blanco, or Ancho Chili Caciotta
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1 1/2
cups shredded Monterey Jack cheese (6 ounces)
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8
8 inches flour tortillas or whole wheat flour tortillas
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Ground cumin
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2
Roma tomatoes, thinly sliced
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1
cup frozen, peeled, cooked tiny shrimp
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2
poblano peppers, seeded and finely chopped
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1
small onion, finely chopped
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Nonstick spray coating
1. Dressing: In a screw-top jar combine the olive oil, vinegar, lime juice, thyme, salt, and ground red pepper. Cover and shake well. Place greens in a large bowl; toss with dressing, chopped tomatoes, and tomatillos. Arrange greens on 8 plates. Set aside.
2. Quesadilla: Using half of the shredded cheese, divide evenly over 4 of the tortillas; sprinkle lightly with cumin. Layer with tomato slices, shrimp, poblano pepper, and onion. Top with the remaining cheese and tortillas.
3. Spray nonstick coating in heavy skillet or griddle; place over medium heat. Cook each quesadilla 2 minutes or until golden. Turn carefully. Cook 2 minutes more or until cheese melts and bottom is golden. Repeat with remaining quesadillas.
4. Cut each cooked quesadilla into 6 wedges. Arrange 3 wedges on top of each plate of greens. Makes 8 main-dish servings.
- Servings Per Recipe 8,
- Calories 346,
- Protein (gm) 17,
- Carbohydrate (gm) 20,
- Fat, total (gm) 22,
- Cholesterol (mg) 74,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 165,
- Vitamin C (mg) 31,
- Sodium (mg) 450,
- Calcium (DV %) 303,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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