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Sizzling Shrimp Quesadillas

Ingredients
  • 1 pound(s) shelled and deveined shrimp, coarsely chopped
  • 1/4 teaspoon(s) ground chipotle chile
  • 2 limes
  • 1 tablespoon(s) olive oil
  • 1 large (8 to 10 ounces) red pepper, chopped
  • 1 medium (6 to 8 ounces) onion, chopped
  • 1 ripe avocado, mashed
  • 1/2 cup(s) loosely packed fresh cilantro leaves, chopped
  • Pepper
  • 2 medium ripe tomatoes, chopped
  • 1/2 serrano chile, seeded and finely chopped
  • 8 (8-inch) soft-taco-size flour tortillas
  • 8 ounce(s) shredded reduced-fat Mexican cheese blend
  • 2 cup(s) shredded romaine lettuce
Directions
  1. In small bowl, toss shrimp with chipotle chile. From limes, squeeze 4 tablespoons juice; set aside.
  2. In nonstick 12-inch skillet, heat oil on medium one minute. Add red pepper and onion and cook 10 minutes or until tender, stirring frequently. Add shrimp and cook 3 minutes longer or until shrimp just turn opaque throughout. Transfer shrimp mixture to medium bowl and cover loosely with foil to keep warm. Remove pan from heat and wipe with paper towel.
  3. Meanwhile, prepare guacamole: In small bowl, combine avocado with 2 tablespoons lime juice, half of cilantro, and 1/2 teaspoon freshly ground black pepper. Prepare tomato salsa: In another small bowl, combine tomatoes, serrano chile, 1/8 teaspoon freshly ground black pepper, and remaining lime juice.
  4. Heat same skillet on medium-low 30 seconds. Place 1 tortilla in skillet. Sprinkle with one-fourth of shrimp mixture, one-fourth of cheese, and one-fourth of remaining cilantro; top with second tortilla, pressing lightly. Cook quesadilla about 2 minutes or until lightly toasted. Carefully turn quesadilla and cook 1 to 2 minutes longer or until cheese melts. Repeat to make 4 quesadillas in total.
  5. Cut quesadillas into wedges; serve with guacamole, tomato salsa, and shredded romaine.


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