What's for dinner? Shrimp Quesadillas

Saturday, October 3, 2009
These quesadillas are so tasty and can be made with chicken as well. They taste even better the next day! Make some Mexican style rice as a side and you've got a complete meal. Top with sour cream, salsa/hot sauce, and fresh avocados or pare the toppings down to save some calories.

Shrimp Quesadillas

2 cups cooked shrimp, or shredded cooked chicken
4 oz sliced mushrooms (I like baby Bellas)
1 can.jar artichoke hearts (about 10z) drained and coarsely chopped
1/2 c chopped cilantro
1/2 c finely chopped onion
1/2 t garlic salt
1/2 t pepper
1 t cumin
1 pkg flour tortillas
8oz shredded Mexican Blend Cheese (Fiesta blend)

Drizzle a non-stick skillet with Olive oil. Saute onions and mushrooms about 2 minutes. Add Shrimp or chicken to heat through. Transfer to a bowl and add the remaining ingredients through tortillas. Mix well and taste for salt.

Heat a griddle or non-stick skillet over med-low heat

Assemble the quesadillas as follows:
*the tortillas will be more pliable if you heat each one for about 20 seconds on each side right before assembling the quesadillas.

Sprinkle cheese on half of a tortilla, top with filling. Fold over the tortillas and place on warm skillet/griddle. Heat about 2 minutes on each side until cheese is melted. Cut in half and serve with your choice of toppings.

*If you know you will have leftovers, these will taste better if you make them up the next day on the griddle rather than re-heating the whole thing in the microwave.


Arianne said...

This is going on our next month's menu. My kids LOVE shrimp.

laura said...

These look SO good! Thanks for sharing the recipe. (and for the great silhouette tutorial- which is how I found your awesome blog)

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