Shrimp and Veggie Quesadilla
This is one of our favorite go to meals when life is really busy. There are endless variations possible on this delicious, kid friendly, fast, healthy meal option. It helps to have a George Foreman Grill, but a grill pan or baking sheet will work too. This recipe will make one quesadilla, but you could easily adjust it to make a family sized meal. This recipe is very kid friendly.
- Olive oil spray
- GF Tortilla or your choice- I use a brown rice tortilla
- 1 c. raw spinach
- ¼ C diced red onion
- 2 finely sliced mushrooms
- ½ tsp chopped garlic
- 8 medium cooked shrimp
- 1/3 c. grated hard cheese- I use goat cheddar- This recipe is still delicious without the dairy
- 3 slices of fresh avocado
Spray outside of the tortilla with olive oil. Slice and chop the vegetables and garlic and pre-cook them in an olive oil sprayed frying pan until soft. Layer the veggies, shrimp and cheese on half of the tortilla. Fold the tortilla in half, oiled side up and cook in a preheated grill press for approximately 5 minutes, or until crispy. If you are doing it on a cookie sheet, place the filling down the middle and fold the two sides inward over the filling as soon as it comes out of the oven. Hold two sides in place for half a minute until the tortilla hardens slightly and won’t unfold, cut in half. If you are using the grill cut in to three pie like wedges. Top with avocado slices. You can also top with salsa, sour cream or Greek yogurt.