Categories: Tex- Mex dishes

Ingredients

• 2 green bell peppers
• 1 red bell pepper
• 1 lb. unpeeled, medium-size fresh shrimp
• 2 to 3 garlic cloves, minced
• 3 green onions, sliced
• 2 tsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 ( 10-inch) fat-free flour tortillas
• 1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese with peppers
• 1/2 cup chopped fresh cilantro
• 1/2 cup light sour cream
• 1/2 cup salsa

Directions

1. Broil bell peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. peel peppers; remove and discard seeds. Cut into 1-inch pieces, and set aside.
3. Peel shrimp and devein, if desired.
4. Saute garlic, green onions, and shrimp in hot oil in a large skillet over medium-high heat 3 minutes or just until shrimp turn pink. Sprinkle with salt and pepper.
5. Spoon shrimp mixture evenly on half of each tortilla. Top evenly with bell pepper shredded cheese, and cilantro. Fold in half,, pressing edges gently to seal. Place quesadillas on a baking sheet.
6. Bake at 350 degrees for 4 to 5 minutes or until cheese melts. Top quesadillas with sour cream and salsa.

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