Spinach Artichoke Quesadillas with Chipotle Shrimp
 
Spinach Artichoke Quesadillas
Ingredients
Shrimp
  • 1½ pounds jumbo shrimp
  • 1 tsp. ground chipotle
  • salt/pepper
  • garlic powder
  • olive oil
Filling
  • 1 cup mayo
  • 1 cup parmesan cheese
  • 14 ounce can artichoke hearts, drained and chopped coarsely
  • 9 ounce box frozen spinach, thawed and squeezed well to drain
  • 4 cloves garlic, minced
  • a sprinkle of salt (can omit and add at end in case it's salty enough for you)
  • ½ cup shredded cheese (I used mozzarella)
Instructions
Shrimp
  1. Heat a little oil in a grill pan.
  2. Season shrimp generously and cook on both sides till done.
  3. Move to a plate and remove tails.
Filling
  1. Mix in a bowl the mayo, parmesan, artichokes, garlic, spinach and salt.
  2. Spread into a small casserole dish and bake 15 mins at 400 degrees.
  3. Heat a large frying pan (I used a 17 inch cast iron) and melt 2 T. butter or olive oil (or a smaller pan, use 1 T.)
  4. Lay down 3 tortillas and top each with some shredded cheese.
  5. Spread spinach artichoke dip over the cheese and grilled shrimp if using. Top with another tortilla.
  6. Cook until bottom is golden then flip carefully and pan fry the second side.
  7. Let sit a few minutes before cutting into quesadilla pieces.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/spinach-artichoke-quesadillas-with-chipotle-shrimp/