CRISPY CHIPOTLE PRAWNS QUESADILLA
481.1
Ingredients:
- 150g Prawns, peeled and deveined
- 100ml orange juice
- 1 teaspoon canned chipotle pepper
- 2 cloves garlic, minced
- 1 teaspoon extra-virgin olive oil (7g)
- 50g onion, sliced
- 50g red or yellow bell pepper, sliced
- Salt and black pepper to taste
- 2 whole-wheat low-carb tortillas
- 45g low-fat mozzarella cheese
Instructions:
- Combine the shrimp with orange juice, chipotle pepper, and garlic. Marinate for 15 minutes.
- Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat.
- When the oil is lightly smoking, add the onion and pepper and cook for about 10 minutes, until lightly charred on the outside.
- Push the vegetables to the perimeter of the pan and add the shrimp to the center.
- Sauté until cooked through, about 10 minutes.
- Season with salt and pepper to taste. Remove from the heat.
- Coat a separate nonstick pan with cooking spray, heat over medium-low heat. Place one tortilla in the bottom, sprinkle with half of the cheese, then top with half of the shrimp mixture and a second tortilla.
- Cook for about 5 minutes, until the bottom is very crisp, then flip and cook for another 2 to 3 minutes.
- Cut the quesadillas into wedges and serve
Nutrition Facts:
- Calories: 481.1 Cal
- Protein: 51.6g
- Carbs: 45.3g
- Fat: 19g
