1. Remove the tails from the shrimp. 2. Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes. 3. Remove from the heat, add the shrimp and cilantro. 4. Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal. 5. Repeat with the remaining ingredients, making 4 quesdillas. 6. Wipe the skillet clean, spray with non-stick spray, and set over medium heat. 7. Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side. 8. Transfer quesadillas to a plate and keep warm. 9. Repeat with remaining two quesadillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
