Shrimp, Sun-Dried Tomato & Feta Quesadillas

1 tbsp canola oil
1 lb. large shrimp, shells & tails removed, deveined
Pinch kosher salt
Pinch freshly ground black pepper
2 garlic cloves, minced
1 tbsp fresh lemon juice
6 medium tortillas, preferably whole-wheat
2/3 cup thinly sliced sun-dried tomatoes
1/2 cup crumbled feta cheese
2 green onions, thinly sliced

Cut the shrimp in half lengthwise. Heat canola oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper and cook, stirring frequently until shrimp are just cooked through, about 2 minutes. Just before removing from heat, add garlic and cook for additional 15 seconds. Remove from heat and toss shrimp with fresh lemon juice. Transfer to a bowl.

Heat a medium nonstick skillet over medium heat. Place one tortilla in pan and cover half with one-sixth of the shrimp, sun-dried tomatoes, feta and green onions.

Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.

Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.

Makes 6 quesadillas.

 

Source:  http://www.cookincanuck.com/2011/02/shrimp-sun-dried-tomato-feta-quesadilla/