Shrimp, Mozzarella, and Sun-Dried Tomato Quesadillas |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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An appetizer for a small crowd (6-8) from Simply Shrimp by Rick Rogers. Very easy to prepare. Under the recipe title it says: Quesadillas are certainly Mexican, but they lend themselves to the flavors of other nations, like this Italian fromaggio-dilla. Ingredients:
8 (8 inch) flour tortillas |
2 cups mozzarella cheese, shredded |
8 ounces shrimp, cooked, peeled and deveined, medium size |
1/2 cup sun-dried tomato packed in oil, chopped |
1/3 cup fresh basil, chopped, can use 1 tsp. dried oregano as a substitute |
Directions:
1. Preheat oven to 200 degrees F.
2. In a medium skillet, over medium heat, place 1 tortilla. Sprinkle with 1/4 each of the mozzarella, shrimp, tomatoes, and basil or oregano.
3. Cook until the cheese begins to melt and the underside of the tortilla is marked with browned spots, about 1 1/2 minutes.
4. Place another tortilla on top and press lightly.
5. Turn the quesadilla and continue cooking until the cheese is melted and the second side has the browned spots, about 1 minute.
6. Transfer to a baking sheet and keep warm in the oven.
7. Repeat with the remaining ingredients.
8. Cut the quesadillas into wedges (I like to use a pizza cutter) and serve warm.
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