4 Mission® Gluten Free Tortillas
½ cup spinach artichoke dip
1 cup shrimp, cooked, tail and shell removed, chopped
1 cup mozzarella cheese, shredded
½ cup salsa
Salt and pepper to taste
- Pre-heat a sauté pan over medium heat.
- To assemble each quesadilla: spread 2 tbsp. spinach artichoke dip on one half of the tortilla, top with ¼ cup chopped shrimp, and ¼ cup shredded mozzarella cheese. Fold the other side of the tortilla over, making a quesadilla. Brown the quesadilla on both sides in the pre-heated sauté pan. Cut into thirds and serve with chunky salsa.
Serves: 4 quesadillas
Prep time: 10 minutes
Cook time: 10 minutes