Surf and Garden Quesadillas with Avocado Salad Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.)
- 3 garlic cloves, chopped
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 tablespoon orange juice
- 1 tablespoon olive oil
- 1 1/2 cups (5 oz.) shredded sharp cheddar cheese
- 1 1/2 cups (5 oz.) shredded jack cheese
- 4 large (9 to 10 in.) flour tortillas
- 3/4 pound zucchini, coarsely shredded
- About 3/4 cup fresh corn kernels (from 1 cob)
- 2 green onions, thinly sliced
Instructions
- Heat grill to high (about 450 °) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
- Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
- Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
- Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.
- Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.
- Note: Nutritional analysis is per serving.
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