Spinach, Mushroom & Shrimp Quesadilla



1/2 pound of shrimp peeled & deveined

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1 (10 ounce) package chopped spinach

2 cups shredded Chihuahua cheese

5 tablespoons butter

2 cloves garlic, sliced

2 Portobello mushroom caps, sliced

4 (10 inch) flour tortillas

1 tablespoon vegetable oil


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse shrimp in cool water and place in bowl, season with salt & peper. Warm 1 tablespoon of butter over medium heat until it begins to bubble and turn white.  Add shrimp and cook till pink (about 4 minutes on each side).
  3. Warm 2 tablespoons of butter over medium heat until it begins to bubble and turn white. Add spinach and cook until just wilted. Drain and pat dry.
  4. Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
  5. Melt the 2 tablespoons butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 8 minutes. Mix in spinach and shrimp and continue cooking 2 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
  6. Heat oil in a non-stick skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

*An NCJ Original*

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