Shrimp seared with garlic and brightened with lemon and dill are tucked into a crispy quesadilla, along with spinach and feta cheese. 257 calories and 5 Weight Watchers Freestyle SP
In a medium bowl, toss the shrimp with the pepper.
Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook until just cooked through, 1 to 1½ minutes per side.
Add the garlic and cook for 15 seconds. Remove from heat and sprinkle with lemon juice and dill.
Heat a medium nonstick skillet over medium heat. Place one tortilla in pan and cover half with one-quarter of the shrimp, feta cheese, spinach 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 tortilla is golden brown, 1 to 2 minutes per side.
Repeat with the remaining ingredients. Cut each quesadilla into thirds. Serve.