Spinach Artichoke Quesadillas with Chipotle Shrimp

Spinach Artichoke Quesadillas with Chipotle Shrimp

This is a winning appetizer that you will need to make over and over for your friends/family once they taste it! The nice part is you can easily make the dip and shrimp a day ahead so you have less prep work to do when your company is coming. This makes a perfect dinner, too!

You May Need:

Sharp knife

Spinach Artichoke Quesadillas with Chipotle Shrimp

Spinach Artichoke Quesadillas

Print Recipe Pin Recipe

Ingredients

  

Shrimp

• 1 ½ 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

• Heat a little oil in a grill pan.
• Season shrimp generously and cook on both sides till done.
• Move to a plate and remove tails.

Filling

• Mix in a bowl the mayo, parmesan, artichokes, garlic, spinach and salt.
• Spread into a small casserole dish and bake 15 mins at 400 degrees.
• 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.)
• Lay down 3 tortillas and top each with some shredded cheese.
• Spread spinach artichoke dip over the cheese and grilled shrimp if using. Top with another tortilla.
• Cook until bottom is golden then flip carefully and pan fry the second side.
• Let sit a few minutes before cutting into quesadilla pieces.

Adapted from That Skinny Chick Can Bake