Easy Authentic Guacamole
• 3 large ripe avocados (should give a little when squeezed)
• 2 teaspoons lime juice
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 2 plum tomatoes (~1 cup diced)
• 1 medium onion (~1 cup diced)
• 1 jalapeno

Baked Tortilla Chips
110 calories & 1.5 grams of fat per 16 pieces
Lightly spray corn tortillas on both sides with Olive Oil Pam.
Sprinkle with seasoning of choice.
(Today salt + Mrs. Dash Southwest Chipotle)
Bake at 425 for 8-10, watching carefully, until crispy and brown.
(Also good as fake sopapillas with cinnamon and sugar.)

Quesadillas de Camarones (Shrimp Quesadillas)
Flour tortillas
8-12 Large raw shrimp, peeled and deveined
8 ounces Mexican red sauce
1 large onion
1 red bell pepper
1 green bell pepper
2 cups cheese, grated (Monterey Jack is best)
2 tablespoons olive oil
Salt to taste
Pour red sauce over shrimp. Set aside. Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside. Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!