4 teaspoons canola oil, divided
1/4 cup chopped onion
1 tablespoon finely chopped jalapeno pepper
1/2 pound uncooked shrimp, peeled, deveined and chopped
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/4 cup chopped tomato
4 flour tortillas (6 inches)
1/2 cup shredded Mexican cheese blend
1) Heat 2 teaspoons of oil in a large nonstick skillet over medium heat; add onion and jalapeno. Cook and stir until tender, 3-5 minutes.
2)Add shrimp, cumin and pepper; cook and stir until shrimp turn pink, 2-3 minutes. Transfer to a small bowl; stir in tomato.
3) Add 1 teaspoon oil to the same skillet; add 1 tortilla. Top with half the cheese, half the shrimp mixture and 1 tortilla. Cook over medium heat until lightly browned, 2-3 minutes on each side; remove.
4) Repeat with remaining 1 teaspoon oil, tortillas, cheese and shrimp mixture.
5) Cut into wedges.
1 quesadilla: 523 calories | 27g fat (8g saturated fat) | 163mg cholesterol
707mg sodium | 38g carbohydrate | 3g sugars | 4g fiber | 30g protein.