1 pound large cooked shrimp, shelled
1 tablespoon lime juice
1-2 tablespoons chopped Fresno chile pepper
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 8-inch flour tortillas
1 1/2 cups grated reduced-fat Monterey Jack cheese
1 cup halved green or red California grapes
Calories 379; Protein 30 g; Carbohydrate 35 g; Fat 12 g (29% Calories from Fat); Saturated Fat 7 g (17 % Calories from Saturated Fat); Cholesterol 165 mg; Sodium 1556 mg; Fiber 1.5 g.
In a large bowl, combine the shrimp, lime juice, Fresno chile, cumin and salt and pepper. Lay the tortillas flat on a cutting board and cover half of each with the cheese, shrimp mixture and grapes. Fold the tortilla flap over and transfer 2 quesadillas to a large, preferably 12-inch heavy skillet. Cook over medium-high heat until tortilla bottom is toasted and browned, about 3-4 minutes. Flip and cook until the other side is toasted and the cheese is melted, another 3-4 minutes. Repeat with the remaining quesadillas, cut into wedges and serve.
BOWL WITH GRAPES
5 cups cooked brown or white jasmine rice, kept warm
2 (6-ounce) packages extra-firm tofu, cubed
2 cups halved red California grapes
1 avocado, pitted, peeled, and thinly sliced
1 large golden beet, peeled, and shredded
1 large carrot, peeled, and shredded with a vegetable peeler
2 scallions, thinly sliced
Sprinkle of toasted sesame seeds
6 ounces light Asian ginger-sesame salad dressing
This is a heart-smart recipe.
This recipe supports a healthy brain.
This recipe supports a healthy colon.
Divide the rice between 4 bowls and arrange the tofu, grapes, avocado, beets, and carrots on top. Sprinkle with scallions and sesame seeds, and serve with the dressing.
Prep time: 20 minutes
65500 Lincoln Street
Mecca, CA 92254
Franz De Klotz