8ouncessea scallops, small size,
1/4teaspooncrushed red pepper,
1bell pepper, chopped,
12thindeli slices of H-E-B pesto jack cheese,
1Heat oven to 450 degrees F.
2Line two baking sheets with foil and spray with non-stick cooking spray.
3Combine scallops, crushed red pepper, onion and bell pepper in a small bowl; set mixture aside.
4Place 3 tortillas on each sheet pan.
5Place 1 slice of H-E-B Pesto Jack Cheese on each tortilla.
6Spread 1/4-cup scallop mixture over cheese.
7Top scallops with another slice of cheese and tortilla.
8Spray the top of the tortilla with non-stick cooking spray and bake in oven for 5 minutes.
9Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melted and tortillas are golden brown.
10Remove from oven, let cool 5 minutes and place on cutting surface.
11Cut into wedges and serve
No Nutritional Information Available