Hands-on time: 9 minutes
Total time: 15 minutes
- 6 oz frozen cooked shrimp (peeled and deveined, tail off), thawed, drained and coarsely chopped (about 1 cup)
- 4 oz goat cheese, crumbled (1/2 cup)
- 1/2 cup jarred sliced roasted red peppers, drained
- 1/4 cup jarred sliced green olives, drained
- 1 tbsp chopped fresh basil
- 4 small whole-grain tortillas (each 6 to 8 inches in diameter)
- 2 tsp olive oil
- 1/4 tsp ground black pepper
- Preheat oven to 425˚F.
- In a medium bowl, mix shrimp, cheese, roasted peppers, olives and basil. Lay tortillas out in a single layer on a flat surface. Scoop quarter of shrimp mixture into center of each tortilla. Fold tortilla over filling into a half-moon shape, pressing gently to flatten filling evenly inside tortilla.
- Place tortillas on a parchment-lined baking tray. Brush tops of each tortilla with 1/2 tsp oil and sprinkle with black pepper. Bake for 6 minutes, until quesadillas are golden brown. Remove from oven and let rest for 1 to 2 minutes. Cut each quesadilla in half and serve immediately.
Nutrients per quesadilla (2 halves): Calories: 308, Total Fat: 13 g, Sat. Fat: 5 g, Omega-3s: 240 mg, Omega-6s: 460 mg, Carbs: 26 g, Fiber: 3 g, Sugars: 2 g, Protein: 18 g, Sodium: 554 mg, Cholesterol: 78 mg
Nutritional Bonus: Goat cheese is not only a tangy addition to our quesadillas but is also a very rich source of the essential amino acid tryptophan. In addition to functioning as a building block in protein synthesis, tryptophan has been found to positively affect mood and relaxation efforts and is often dubbed “nature’s sleeping pill.”