Hands-on time: 40 minutes
Total time: 40 minutes
INGREDIENTS:
- 3 oz low-fat cream cheese, softened
- 1/2 cup nonfat plain Greek yogurt
- 2 cloves garlic, minced
- 1 tsp fresh lemon juice
- 1/2 tsp red pepper flakes
- 5 oz frozen chopped spinach, thawed, & squeezed of excess liquid
- 4 oz cooked shrimp (peeled, dev-eined & tails removed), roughly chopped
- 4-1/2 oz frozen artichokes, thawed, & roughly chopped
- 1/4 cup shredded part-skim mozzarella cheese
- 12 6-inch corn tortillas
- 6 tsp olive oil, divided
INSTRUCTIONS:
- Heat oven on lowest (warm) setting. Add cream cheese to a bowl & beat with an electric hand mixer on high for 1 minute until fluffy. Add yogurt & blend on high until smooth, about 1 more minute. Reduce mixer speed to medium & mix in garlic, lemon juice & pepper flakes. With a spatula, fold in spinach, shrimp, artichokes & mozzarella.
- Place 1 tortilla on a work surface & brush with 1/2 tsp oil. Flip over so that oiled side is facing down. Spread 1/3 cup spinach/artichoke mixture evenly over tortilla. Top with second tortilla & brush top with 1/2 tsp oil. Repeat with remaining tortillas.
- Heat a large (12-inch) cast iron skillet on medium. In batches, carefully transfer quesadillas to skillet. Cook for 4-6 minutes, turning once, until lightly browned. Transfer to a cutting board & allow to cool for about a minute. Cut each quesadilla into 4 slices. Optional, you can use a baking sheet to keep warm in the oven.
Calories: 181
Total Fat: 6 g Sat. Fat: 1 g
Carbs: 22 g
Fiber: 6 g
Sugars: 1 g
Protein: 9 g
Sodium: 101 mg
Cholesterol: 27 mg
http://www.cleaneatingmag.com/recipes/classics-made-clean/shrimp-artichoke-quesadillas/
Top Photo by Maya Visnyei By Cara Lyons