Makes 12 quesadilla wedges or enough for 6.

• 3 slices smoked bacon, cut into 1/4-in. pieces

• Olive oil

• 12 medium shrimp, shelled and deveined (about 1/3 lb. before shelling)

• 1 ripe (but not mushy) avocado

• 1 tbsp. lime juice

• 5 oz. creamy goat cheese, at room temperature

• 1/2 c. grated Monterey Jack cheese

• 11/2 tsp. ground cumin

• 1 tsp. grated lime zest

• 1 tbsp. chopped cilantro

• Four 7- to 8- in. regular or whole wheat flour tortillas

• Tabasco sauce, optional

Directions

In a medium-heavy skillet set over medium heat, sauté the bacon until browned and crisp. Remove with a slotted spoon to drain on paper towels.

Add 1 tablespoon olive oil to the pan drippings and heat over medium heat until hot. Add shrimp and cook, turning once or twice until pink and curled, about 3 minutes total. Remove shrimp and, when cool enough to handle, cut them in half lengthwise (through the back) and set aside.

Halve the avocado lengthwise and remove the pit. Peel and cut each half into 1/4-inch slices. Place slices in a shallow, nonreactive bowl and toss gently with lime juice.

In a medium bowl, mix together until well blended the goat cheese, Monterey Jack, cumin, lime zest and cilantro.

Place a tortilla on a clean work space. Using a table knife or a small offset spatula, spread a fourth of the cheese mixture on the tortilla, going almost to the edges. Arrange a fourth of the shrimp and a fourth of the avocado slices on one half of the tortilla, and sprinkle with a fourth of the bacon. Fold the tortilla in half and press down gently to secure the filling. Repeat to make three more quesadillas.

Place a stovetop grill pan over medium-high heat and brush with olive oil, or use a large skillet and coat the bottom lightly with oil. When the grill pan or skillet is quite hot, add as many quesadillas as will fit comfortably in a single layer. Using a spatula, press down on the quesadillas, and cook until grill marks appear (if using a grill pan) or lightly browned (if using a skillet), about 2 minutes. Turn and cook until grill marks appear or it's lightly browned on other side, 1 to 2 minutes. Remove, cover loosely with foil and continue until all quesadillas are cooked.

Use a sharp knife to cut each quesadilla into 3 wedges. Arrange quesadillas on a platter and serve warm. Serve with a dash of Tabasco, if desired.

Nutrition information per serving:

Calories 300 Fat 22 g Sodium 404 mg

Carbs 15 g Saturated fat 9 g Calcium 146 mg

Protein 13 g Cholesterol 47 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 1 1/2 medium-fat meat, 3 fat.