Cinco de Mayo Quesadillas and Dipping Sauce

Dipping sauce 1/2 cup sour cream (regular or reduced fat) 1/2 cup mayonnaise (regular or reduced fat) 1/2 cup skim milk2 tablespoons cilantro, chopped1 tablespoon vinegar2 cloves garlic, minced1 teaspoon cuminQuesadillas 1/2 cup red onion 1/2 red pepper, diced 1/2 green pepper, diced1 jalapeno, seeded and chopped2-3 cloves garlic 1/2 cup diced tomatoes2 tablespoons fresh cilantro, chopped1 cup raw shrimp, cut in pieces2 tablespoons lime juice8 8-inch flour tortillas2 cups chihuahua cheese, shreddedFor the sauce: In a blender or food processor combine sour cream, mayonnaise, skim milk, cilantro, vinegar, garlic and cumin. Transfer to bowl and chill for 1 to 2 hours or longer.For the quesadillas: Coat saute pan with vegetable oil and saute red onion, red pepper, green pepper, jalapeno, garlic, tomatoes and cilantro until soft. Add shrimp and cook until pink.Coat a tortilla with cooking spray, place in hot sauté pan. Sprinkle with shredded cheese, top with 1/4 cup filling, sprinkle with more cheese and top with second tortilla. Coat top tortilla with cooking spray and fry 1 minute; flip and fry 1 more minute. Transfer to a plate and continue the process for remaining 3 quesadillas. Cut into wedges and serve with dipping sauce.Serves eight to 10 as appetizer.Nutrition values per serving: 265 calories, 15 g fat (7 g saturated), 23 g carbohydrates, 1 g fiber, 10 g protein, 54 mg cholesterol, 470 mg sodium.