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
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 aside.
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 melted and tortillas are golden brown.
Remove from oven, let cool 5 minutes and place on cutting surface.
Cut into wedges and serve
No Nutritional Information Available