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Shrimp Quesadilla

Serves 8 for appetizer and 4 for meal
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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

6 large whole wheat tortillas

1/2 lb. shrimp, peeled and de-veined, tails removed

1/2 medium Spanish onion diced

1 bag of shredded cheddar or mexican blend cheese




Cholula chili Lime seasoning

2 Tbsp Canola oil (or enough to cover bottom of pan)

salsa and Guacamole of your choice (I use Newman's pineapple salsa)



NOTE: Use a pan big enough to fit the entire tortilla flat. Heat oil and saute onions until translucent Add shrimp, sprinkle cumin, salt and pepper to taste Cook shrimp until pink remove from heat Put shrimp and onions in a small bowl Wipe down but don't clean pan Put tortilla flat on pan over medium, heat, over half of the tortilla, sprinkle cheese, 1/6 of shrimp and onion mixture, Cholula powder and more cheese When chesse melts, fold the tortilla in half press down lightly wiht spatula and remove from heat Cut into 4 pieces Repeat with remaining 5 tortillas Serve with salsa and guacamole

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