Quesadillas are one of my standby lunch items.  They’re so easy to make, taste yummy, and can be stuffed with a huge variety of leftovers.

I always use my Lodge Logic 6″ Skillet for making quesadillas. It’s a perfect size for the smaller flour tortillas, and of course cast iron conducts heat so beautifully that they always turn out perfectly browned.

I started with a tortilla, sprayed lightly with olive oil Pam, and laid in the bottom of the cast iron which had been heated over a medium flame. I added leftover boiled shrimp from the night before – there were 9 of them left which turned out to be just right.

On top of that, an ounce of shredded Mexican 4 cheese blend.

On top of that, 1/2 a sliced avocado.

Add another tortilla to the top, sprayed also with olive oil Pam. Let it cook 6-7 mins and then flip it (tricky, but doable, if you’re careful).

Let it brown on the other side for another 5-7 mins (and let the cheese get nice and melty).

Cut into wedges and serve with plain, unflavored, Fage yogurt (in lieu of sour cream), and the salsa of your choice (for me, the hotter the better!).

This makes a perfect quick lunch with reasonable calories, and a nice balance of carbs, protein, and fats.

Cals 439 | Fat 22g | Sodium 650mg | Carbs 47g | Fiber 10.4 | Protein 22g

(This item was published on Tastespotting HERE)