Havarti Shrimp Quesadillas |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
|
Apricot preserves add a touch of sweetness to the mushrooms, shrimp and cheese inside these grilled quesadillas. Or cook them in a hot skillet until lightly browned. âSusan Manning, Burlington, North Carolina Ingredients:
1/2 pound fresh mushrooms, chopped |
1 tablespoon canola oil |
1 tablespoon butter |
6 tablespoons apricot preserves |
6 flour tortillas (10 inches) |
6 ounces havarti cheese, thinly sliced |
1/2 pound cooked medium shrimp, peeled and deveined and chopped |
2 tablespoons butter, melted |
Directions:
1. In a large skillet, saute mushrooms in oil and butter until tender.
2. Spread 1 tablespoon preserves over half of each tortilla; top with cheese, shrimp and mushrooms. Fold tortillas over. Brush both sides with melted butter.
3. Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Serve warm. Yield: 2 dozen.
|
|