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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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With no plans for dinner and a package of surimi in my fridge that needed to be used up, I made this up using the ingredients I had on hand. It turned out pretty tasty! It think I'll scramble the rest of the filling with some eggs for breakfast burritos tomorrow. Next time I make it, I'll make sure I have some cilantro on hand to use in place of the basil, and I'll definitely add avocado! Ingredients:
4 ounces cream cheese |
8 ounces surimi, separated into pieces |
1/2 red pepper, thinly sliced |
1/2 onion, thinly sliced |
1 tablespoon freshly minced basil |
2 cups shredded cheddar cheese |
1/4 teaspoon mrs. dash southwest chipotle seasoning |
1/2 teaspoon salt |
1/4 pepper |
8 soft taco-size flour tortillas |
2 tablespoons butter |
salsa, for dipping |
Directions:
1. Soften the cream cheese in the microwave.
2. In a large bowl, mix the cream cheese, spices, surimi, shredded cheese and vegetables until well combined.
3. Spread one tortilla with 1/4 c cream cheese mixture, and top with another tortilla.
4. Melt the butter in a flat pan (I used a grill pan with a panini press), and carefully place the quesadilla in the pan.
5. Cook for 1-2 minutes, or until the cheese starts to melt, but before the bottom gets too brown.
6. Flip and cook the other side until browned also.
7. Remove to a cutting board, cut into quarters (or eighths) with a pizza wheel.
8. Arrange on serving dish, with salsa for dipping.
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