Low Fat Shrimp Quesadilla
Satisfy your cravings with these Low Fat Shrimp Quesadillas, a lighter twist on a Tex-Mex classic. Packed with protein-rich shrimp and vibrant veggies like bell peppers and red onion, this recipe is layered with bold flavors thanks to a perfect blend of garlic powder, cumin, chili powder, and fresh cilantro. Using reduced-fat shredded cheddar cheese and whole wheat tortillas makes it a heart-healthy option without compromising on taste. These quesadillas are quick and easy to prepare, with just a 15-minute prep time and 20-minute cook time, making them an ideal choice for a nutritious weeknight dinner or a crowd-pleasing snack. Garnish with lime wedges for a zesty finish, and serve them piping hot to elevate your mealtime. Perfect for shrimp lovers, this dish is a guilt-free way to enjoy classic comfort food!
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Recipe Information
Ingredients
- 250 grams Shrimp, peeled and deveined
- 4 Whole wheat tortillas
- 120 grams Reduced-fat shredded cheddar cheese
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 small Red onion, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Cilantro, chopped
- 1 as needed Olive oil spray
- 1 Lime, cut into wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat a non-stick skillet over medium heat and spray lightly with olive oil.
Add the diced red and green bell peppers and chopped red onion to the skillet. Sauté for 5-7 minutes until they begin to soften.
Add the shrimp to the skillet and sprinkle with garlic powder, ground cumin, chili powder, salt, and black pepper. Cook for about 4-5 minutes, or until shrimp are pink and opaque.
Remove the shrimp and vegetables from the skillet and set aside.
Wipe the skillet clean if necessary, and spray again with olive oil.
Place a tortilla in the skillet. On one half of the tortilla, spread a portion of the cooked shrimp and vegetable mixture, a sprinkle of cilantro, and 30 grams of shredded cheddar cheese.
Fold the tortilla over and press down lightly with a spatula to seal.
Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Remove the quesadilla and repeat the process with the remaining tortillas and filling.
Cut the quesadillas into wedges and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 15.9 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1206 mg | 93% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
