Shrimp, Mozzarella, and Sun-Dried Tomato Quesadillas

Total Time
25mins
Prep 25 mins
Cook 0 mins

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 Nutrition

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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