By Mark and Kathy McMillan
Makes 4 shrimp quesadillas
2 tsp olive oil
4 8″ whole wheat or regular tortillas
6 oz raw shrimp, peeled and de-veined
1 cup kale, stem removed and cut into bite-sized pieces
1?½ cups monterey jack or cheddar cheese, shredded
sea salt and freshly ground black pepper to taste
Heat 1 tsp olive oil in a medium (10″) non-stick skillet over medium heat. Add shrimp and cook 1 to 2 minutes per side until cooked through. Season with salt and pepper. Remove to a cutting board. Chop into ¼” pieces.
Place kale in the same skillet and cook until wilted, about 5 to 8 minutes. Season with salt and pepper. If you have sea salt use that, it will really enhance the kale’s flavour.
Remove the kale from the skillet. Heat the remaining tsp of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet. Top half of the tortilla with ¼ of the kale, ¼ of the shrimp pieces and ¼ cup of the shredded cheese. Fold the other half of the tortilla over the filling and cook for 1 minute. Using tongs, gently flip the quesadilla over and cook 1 to 2 minutes or until lightly browned.
Repeat with remaining three tortillas and fillings.
Cut each quesadilla into three triangles. Serve immediately with guacamole, salsa and non-fat sour cream, if desired. (Recipe found on page 30)
