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Low-Fat Shrimp Quesadillas-Ricotta & Feta

Serving size: 2-4 servings
Prep Time: 20 minutes.
 

Ingredients

Salsa:

  • 6 oz. package of President® Fat Free Feta Cheese
  • 15 oz. can of black beans, drained
  • ¾ cup of tomatoes, diced
  • ½ cup of red onion, fine chopped
  • ¾ cup of red and green peppers, diced
  • 1 tsp. of jalapeno peppers, diced
  • 1 tsp. of fresh cilantro, chopped
  • 1 Tbsp. lime juice
  • Salt and pepper, to taste

Quesadillas:

  • 15 oz. Sorrento® Fat Free or Low Fat Ricotta Cheese
  • 4 large whole wheat flour tortillas
  • 16 oz. of grilled or steamed shrimp, chopped
  • ¾ cup red onion, chopped
  • ¾ cup tomato, chopped

Cooking Instructions

Salsa can be made two day's in advance and kept covered in the refrigerator

In a mixing bowl combine all ingredients and stir with a rubber spatula, until all is coated. Set aside in refrigerator.

Quesadillas:

Pre-heat oven to 250 degrees.
In a mixing bowl, season ricotta cheese with half the amount of feta-salsa mixture.
Lay tortilla shells out on flat surface.
Spread ricotta cheese mixture over two tortilla shells, then layer with shrimp, tomatoes and onions.
Top the tortillas and mixture with the other two tortilla shells. Heat a 12-inch non-stick fry pan to medium high heat. Brown the tortillas flipping once.
Put quesadillas on a baking sheet in oven to finish melting cheese for about 5 minutes.
Remove from oven cut each into 4 slices or wedges. Top with remaining feta-salsa mixture.
This recipe provided by Sorrento
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