In this fun dish, a Southwestern favorite mingles with Coastal seafood flavor. While a popular party appetizer (think margaritas, queso, Mexican dip), it can easily make a quick, entertaining meal, served with chips and salsa. Mom wears a sombrero.
10m
PREP TIME
10m
COOK TIME
316
CALORIES
9
INGREDIENTS
Servings: 6 (2 wedge)
Ingredients
- 2 tablespoons oil
- 1 pound shrimp, peeled and deveined
- 1 medium red bell pepper, thinly sliced
- 2 green onions, sliced
- 1 tablespoon OLD BAY® 30% Less Sodium Seasoning
- 6 (8-inch) flour tortillas
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
- sour cream, (optional)
INSTRUCTIONS
- 1 Preheat oven to 400° F. Heat oil in large skillet on medium-high. Add shrimp peppers green onions and OLD BAY. Cook and stir 4 to 5 minutes or until shrimp turn pink.
- 2 Place 3 tortillas on baking sheet. Spread with shrimp mixture. Sprinkle with cheese then top with second tortilla.
- 3 Bake 5 minutes or just until cheese melts. Cut each quesadilla into 4 wedges. Serve warm with avocado slices and sour cream, if desired.
Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche
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