Shrimp and Vegetable Quesadillas
- 1 lb. of cooked shrimp, if you use frozen make sure they are thawed
- 2 medium red peppers, sliced
- 2 medium onions, sliced
- 2 tablespoons parsley, chopped
- 1/4 cup sliced carrots
- Salt to taste
- 8-10 whole grain tortillas
- 8-10 slices provolone cheese
4-6 tablespoons of olive oil
On a heavy sauce pan over medium heat add 2-3 tablespoons of oil and cook onions and peppers until translucent, about 8 minutes. Add sliced carrots half way through the cooking time of the onions and peppers. Add shrimp and heat through, about 2 minutes. Add chopped parsley and salt to taste.
To assemble the tortillas. Over half the quesadilla place half a slice of provolone cheese and 2-3 tablespoons of the shrimp mixture. Place the other half of the provolone cheese onto the shrimp mixture. This will work as the glue. Fold the empty half of the tortilla over the fillings and place it in the skillet previously coated with about 1 tablespoon of olive oil.
Cook each side of the quesadilla until it is crispy and the cheese is melted (3-5 min each side). Slice the quesadilla into triangles or leave whole.