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Seafood Pesto Jack Quesadillas
Prep Time:
10 minutes
Cook Time:
15 minutes
Makes:
6 servings
Ingredients

8 ounces sea scallops, small size

1/4 teaspoon crushed red pepper

1/2 cup chopped onion

1 bell pepper, chopped

12 flour tortillas

12 thin deli slices of H-E-B pesto jack cheese

Directions


Heat oven to 450 degrees F.
Line two baking sheets with foil and spray with non-stick cooking spray.
Combine scallops, crushed red pepper, onion and bell pepper in a small bowl; set mixture a
side.
Place 3 tortillas on each sheet pan.
Place 1 slice of H-E-B Pesto Jack Cheese on each tortilla.
Spread 1/4-cup scallop mixture over cheese.
Top scallops with another slice of cheese and tortilla.
Spray the top of the tortilla with non-stick cooking spray and bake in oven for 5 minutes.
Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melt
ed and tortillas are golden brown.
Remove from oven, let cool 5 minutes and place on cutting surface.
Cut into wedges and serve

Nutritional Information


No Nutritional Information Available


Source


H-E-B