3 Tbsp. Green Salsa
12 Medium Pre-cooked Shrimp
1 Cup Thin Bite-sized Red and/or Yellow Pepper Strips
1/3 Cup Shredded Reduced-fat Monterey Jack Cheese
1/3 Cup Thinly Sliced Green Onion
1/2 Medium Fresh Jalapeno Pepper, seeded and thinly sliced
1 Tbsp. Snipped Fresh Cilantro
Directions: Preheat oven to 400 degrees. Spray each side of both tortillas with cooking spray, place on an un-greased baking sheet. Bake until crisp, turning once.
Meanwhile, coat a skillet with cooking spray. Preheat skillet over medium heat. Add pepper strips, green onion, and jalapeno (if desired). Cook 5 minutes or until nearly tender. Add 1 tbsp. water; cover and cook 2 minutes more. Spread each tortilla with 1.5 tbsp. of the green salsa. Top with cooked vegetable mixture and shrimp. Sprinkle with cheese. Bank 3 minutes or until cheese is melted and shrimp is heated through. Sprinkle with cilantro.
Exchanges: 1 Carb, 1 Vegetable, 3 Extra Lean Protein, 1 Fat