- 2
- 20 mins
- 20 mins
Ingredients
- 2 8-inch flour tortillas
- 1 teaspoon olive oil
- Nonstick cooking spray
- 1 cup thin, bite-size red and/or yellow sweet pepper strips
- 1/3 cup thinly sliced green onions
- 1/2 of a medium fresh jalapeno chile pepper, seeded and thinly sliced* (optional)
- 1 tablespoon water
- 2 -3 tablespoons purchased green salsa
- 4 ounces peeled and deveined cooked medium shrimp
- 1/3 cup shredded Monterey Jack cheese
- 1 tablespoon snipped fresh cilantro
Preparation
Step 1
Preheat oven to 400 degrees F. Brush both sides of each tortilla with oil; place on an ungreased baking sheet. Bake about 10 minutes or until crisp, turning once.
Meanwhile, coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add sweet pepper, green onion, and, if desired, chile pepper. Cook about 5 minutes or until nearly crisp-tender, stirring occasionally. Add the water; cover and cook for 2 minutes more. Spread each tortilla with about 1 tablespoon of the green salsa. Top with cooked vegetable mixture and shrimp. Sprinkle with cheese. Bake about 3 minutes or until cheese is melted and shrimp is heated through. Sprinkle with cilantro. Makes 2 servings.
Servings Per Recipe: 2 PER SERVING: 265 cal., 11 g total fat (5 g sat. fat), 127 mg chol., 407 mg sodium, 22 g carb. (3 g fiber), 20 g pro.
High-Fat Meat (d.e): 0.5; Starch (d.e): 1.5; Lean Meat (d.e): 1.5; Vegetables (d.e): 0.5; Fat (d.e): 1