Shrimp Quesadillas with Spinach, Mushrooms and Goat Cheese

I received a Cuisinart Griddler for Christmas in 2006. Although I don’t use the Griddler often, it is easily one of my favorite and most versatile kitchen appliances. Kansas weather makes an electric grill an indispensable item – steaks and burgers are easy to pull off any time of year, and the cleanup is a cinch.

In addition to steaks and burgers, I’ve used the Griddler to make paninis, or grilled chicken and shrimp for salads. The Griddler heats up in minutes and, once you’re done using it, the plates pop off and go straight into the dishwasher.

Thanks to the Pioneer Woman, I recently had another awesome Griddler idea – quesadillas. I was craving shrimp recently and I just knew that tossing shrimp into a quesadilla with some other goodies would hit the spot. I brainstormed a bit and loved PW’s spinach/onion/goat cheese idea. I left out the sherry and fontina in her original recipe, but that’s the beauty of cooking – you do what you want. 

For anyone with an electric grill/griddle, these quesadillas make a quick and filling weeknight meal. You could even make the quesadillas a day or two in advance, and wrap tightly in the fridge until ready to grill. I think herbed cream cheese would be a great substitute if you’re shy about the tart, bold flavor of goat cheese…and grilled onions or roasted red pepper would make a perfect substitute for the spinach or mushrooms.

Shrimp Quesadillas with Spinach, Mushrooms and Goat Cheese

4 large flour tortillas
1 package frozen small shrimp, thawed and patted dry
8 oz mushrooms, sliced
1/2 bag fresh spinach leaves
several TBS crumbled goat cheese
1 C shredded jack cheese
salt, pepper, seasoning of your choice

Sautee shrimp in 1 TBS olive oil for several minutes until just cooked through. Season as desired. Remove from pan and place in a bowl. Add a couple more TBS olive oil to the hot pan and sautee mushrooms. When almost tender, add spinach to pan. Wilt for several minutes.  Add mushrooms and spinach to shrimp and mix well.

Spread 1/4 of the shrimp mixture and each cheese onto half of the tortilla. Fold in half. Grill on electric grill, using PAM as needed. Cut each quesadilla in half to make a triangle.

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This entry was posted in Main Dish, Mexican, Seafood, Seafood, Shrimp. Bookmark the permalink.

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