Lenten Recipe Spotlight: Rock Shrimp Quesadilla with Oaxacan Cheese and Tomatoes #lentenrecipes #shrimp #seafood #quesadilla

 

The Lenten season begins this week, so I'll be featuring lots of great seafood and meatless recipes in the coming weeks! Even those who don't observe Lent can enjoy the healthy Spring-forward recipes I'll be sharing. I'm kicking things off with my lighter spin on a Rock Shrimp Quesadillas with Oaxacan Cheese and Tomatoes recipe I first shared here a couple of years ago. These quesadillas are perfect for busy cooks! They're easy to assemble and quick to cook. Everyone who tastes them loves them, and the spice level is adjustable to match your desired heat level. 

Rock Shrimp Quesadillas with Oaxacan Cheese and Tomatoes

adapted from The Hog Island Book of Fish & Seafood

Ingredients (Serves 4):

• Eight 6-inch corn OR flour tortillas [NOTE: I use Mission lower-carb flour tortillas]
• 2 tsp. garlic-infused olive oil
• 1 cup thinly sliced sweet yellow onion
• 2 cloves garlic, finely minced
• 1 lb. unpeeled rock shrimp OR use coarsely chopped shrimp (31-35 count) that are peeled and deveined
• 1/2 tsp. hot sauce [NOTE: I use Tabasco or Crystal]
• 1 TBS chopped cilantro
• 2 Roma tomatoes, seeded and diced
• Salt and pepper to taste
• Garlic salt or chili powder to season the exterior of the quesadillas
• 1 TBS fresh lime juice
• 1 cup Oaxaca cheese combined with 1 cup reduced-fat Monterey Jack cheese [NOTE: If you can't locate Oaxaca cheese, then use reduced-fat mozzarella.]
• Toppings: guacamole, pico de gallo, reduced-fat sour cream OR fat-free plain Greek yogurt

Directions:

Step 1: Wrap the tortillas in lightly damp paper towels and place inside a clean kitchen towel. Microwave the tortillas for 45 seconds and set aside so the tortillas stay warm. Next, add olive oil, onion, and garlic to the skillet. Cook over Med-High heat until the onion is softened -- about 4 minutes. Add the  shrimp, season with the hot sauce, and cook -- stirring often -- until the shrimp are pink and cooked through. 

After the shrimp cook, add the cilantro and chopped tomato. Season to taste with salt and pepper, then add the lime juice. 

Step 2: Transfer the shrimp mixture to a bowl and clean the skillet. For each quesadilla, add one quarter of the cheeses and one quarter of the shrimp filling to one tortilla. Top with a second tortilla. 

Step 3: Spray the non-stick skillet with non-stick cooking spray and preheat over Med-High. When the skillet is hot, add one assembled quesadilla to the skillet. Cook for minutes. Lightly mist the top of the quesadilla with more cooking spray and sprinkle with garlic salt or a bit or chili powder. Carefully turn and cook the second side for  an additional 3 minutes. The cheese will be melted, and the tortilla will be golden brown and crispy. Repeat this process for each quesadilla. 

Cut each quesadilla into quarters and serve immediately, topped with the guacamole, pico, and sour cream. These quesadillas are simply amazing! Melty cheese, toasty tortillas, and a flavorful shrimp filling come together to make a versatile meal that can be family-friendly or the centerpiece of a Friday Fiesta! To round out the meal, add your favorite tortilla chips and fresh fruit -- pineapple and mango are especially nice. If you like your quesadillas on the spicier side, then add some thinly sliced jalapenos when assembling your quesadillas.