Field Greens with Quesadilla "Croutons"

Shrimp-and-cheese-filled tortilla triangles enliven this crisp Tex-Mex salad with yellow-gold accents.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 16 mins

Field Greens with Quesadilla "Croutons"

Reviews (0)

1.0 by 1 people

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Directions

Dressing:

  1. 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.

Quesadilla:

  1. 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.
  2. 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.
  3. Cut each cooked quesadilla into 6 wedges. Arrange 3 wedges on top of each plate of greens. Makes 8 main-dish servings.
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Nutrition Facts (Field Greens with Quesadilla "Croutons")

  • Per serving:
  • 346 kcal ,
  • 22 g fat
  • (6 g sat. fat ,
  • 74 mg chol. ,
  • 450 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 17 g pro.
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