Meatless Quesadillas Two Ways

Quesadillas are a quick & easy meal in our house. Often it’s leftover meat and a bit of cheese between tortillas. Or just cheese if the girls are feeling finicky.

Either way they take only a few minutes to make and are a fun change from sandwiches.
When I want to get a bit fancier I turn to this terrific shrimp quesadillas recipe from Good Housekeeping. It’s quick, delicious and a great way to be meatless but still have the texture that most people expect with a meal. My girls gobbled this up!



Ingredients (serves 4)
* 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 (I omitted this)
* 1 medium (6 to 8 ounces) onion, chopped (I use chopped onion flakes, about 2T)
* 1 ripe avocado, mashed
* 1/2 cup(s) loosely packed fresh cilantro leaves, chopped (I use Gourmet Garden Cilantro Herb blend)
* 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.

Another Meatless Recipe

I have friends who are vegetarian. Some consider seafood to be meat, some don’t. This recipe for Bean & Cheese Quesadillas from Family Circle is also quick, delicious and uses black beans for texture and protein.

Ingredients (serves 6)
* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 1/2 small green pepper, seeded and chopped (I omit this)
* 1 can (15 ounces) black beans, drained and lightly mashed
* 1/2 cup salsa
* 1/2 teaspoon chili powder
* 1 package (10 count) fajita-size flour or whole-wheat tortillas
* 8 ounces reduced-fat pepper Jack cheese, shredded
* 1/2 cup cilantro leaves
* Extra salsa for serving (optional)

Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.

2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.

3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quesadillas. Allow skillet to cool slightly if it becomes too hot.

4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges)