1/2 can fried onions
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1/2 teaspoon crushed red pepper
12 flour or corn tortillas
12 thin deli slices of H-E-B havarti with dill cheese
1 pound raw medium shrimp, peeled, deveined, and split
Heat oven to 450 degrees F.
Line two baking sheets with foil and spray with non-stick cooking spray.
Combine fried onions, drained chopped spinach and red pepper in a bowl; set mixture aside.
Place 3 tortillas on each sheet pan.
Place 1 slice of H-E-B Dill Havarti cheese on tortillas.
Spread 1/4 cup of spinach mixture over cheese and evenly place 6 to 8 shrimp over spinach.
Top the quesadillas with another slice of cheese and tortilla.
Spray the top of the tortillas 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
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